In a large skillet, brown the meat, stirring and chopping it until no pink remains and it is chopped into small bits.
Drain any accumulated fat from the meat and discard the fat.
Place the meat, broth, onion powder, and minced garlic in a large slow cooker.
Open both of the cans of beans and drain the liquid from the beans. You may want to put the beans in a colander and rinse them if the liquid is particularly thick and slimy.
Add the beans to the slow cooker and stir to combine with the other ingredients.
Stir in the bell pepper, salt, and chili powder.
Open the can of tomatoes and add it to the soup, but do not drain the juices from the tomatoes. The tomato juice will add to the flavor of the broth in this soup.
Replace the lid of the slow cooker and cook the soup for two to four hours on high heat, or you can cook it for six to eight hours on low heat.
Spoon the soup into bowls and serve topped with shredded cheddar cheese or corn chips.
Store leftovers in the refrigerator in a dish with a tightly fitting lid. They should be used within three days.
To reheat, put the soup in a microwave-safe bowl, cover with a paper towel, and microwave it for about a minute and a half, stirring halfway through the time.
Alternatively, you can put your soup in a saucepan on the stove and reheat it on the stovetop over medium heat until it is steaming.