Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
Stir in the ground meat, breaking it apart with a spoon, and cook until browned all over, about 8 minutes. Drain any excess fat if necessary.
Sprinkle in the smoked paprika and cumin, stirring well to coat the meat and aromatics evenly. Let them cook for a minute until fragrant and coated with spices.
Add the diced tomatoes with their juices and stir to combine, letting the mixture simmer gently and develop flavor for about 5 minutes.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce the heat to low and cover partially. Let it simmer for 20 minutes to deepen the flavors.
Stir in the drained black beans and cook uncovered for an additional 5 minutes, allowing the chili to thicken slightly and the flavors to meld.
Taste the chili and season with salt and black pepper as needed, stirring well to distribute the seasonings evenly.
Remove from heat once the chili has thickened to your liking and is bubbling with rich aromas.
Serve the chili hot in bowls, garnished with your favorite toppings if desired, and enjoy its hearty, layered textures.
