Chop the onion, garlic, bell pepper, and celery. Drain and rinse the beans.

In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.

Add the chopped onion, garlic, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.

Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes.

Add the diced tomatoes, beef broth, and beans to the pot. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours, stirring occasionally.

Ladle the chili into bowls and top with shredded cheese, sour cream, and green onions.