Begin by browning 1 pound of lean ground beef in a skillet over medium heat for about 5-7 minutes, stirring occasionally until evenly browned. Drain excess fat and transfer the beef to your slow cooker.

In the same skillet, sauté one diced onion and 3 minced garlic cloves over medium heat for 3-5 minutes until the onion is translucent. Add the sautéed mixture directly to the slow cooker with the browned beef.

Chop 1-2 bell peppers of your choice and toss them into the slow cooker along with the meat and aromatics. Stir everything together to ensure the flavors meld.

Pour in one can of fire-roasted diced tomatoes along with their juices, followed by one can each of black beans and kidney beans, rinsed and drained. Stir well to combine all ingredients thoroughly.

Add 2 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika to the mixture. Season with salt and pepper to taste. Mix everything well.

Set your slow cooker to low heat and cover it, allowing the chili to cook for 6-8 hours.

Check the chili for doneness. If the chili isn't as tender as desired, cover again and cook for an additional hour.

Serve the chili in bowls, garnishing each with a dollop of Greek yogurt, a sprinkle of cheddar cheese, and fresh cilantro. A squeeze of lime over the top elevates the taste.