In a large dutch oven or pot, heat the avocado oil over medium heat. When hot, add the onion, bell pepper, poblano, jalapeno, garlic and 1 tsp salt. Saute, stirring, until the veggies are tender; about 8 minutes.
Once the veggies are tender, add the ground beef and the remaining 1 tsp salt and the black pepper, breaking up with the edge of a wooden spoon, and brown; about 7 more minutes. (depending on how fat your beef is, you may need to drain off excess fat here, but reserve about 2 tbsp for flavor in skillet).
Once the beef is browned, add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.
Add the fire-roasted tomatoes and broth. Stir to combine then bring to a rapid simmer.
Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I personally prefer to turn the heat to LOW and cook, covered, for about 3 hours, stirring occasionally. It’s good either way though).
About 15 minutes prior to serving, add the beans (and coconut sugar, if using) and stir to combine. Cook, uncovered until the beans are tender.
Serve with desired toppings and enjoy!