In a large Dutch oven, heat canola oil over medium heat until shimmering. Add the lean ground beef in batches, breaking it apart and sauté for about 5-7 minutes until browned. Drain excess fat and set aside.

In the same pot, add chopped onion and green pepper. Stir occasionally for about 5-6 minutes until the onion is translucent and tender.

Return the browned beef to the pot. Stir in kidney beans, stewed tomatoes, and beef broth. Add chili powder, ground coriander, ground cumin, and minced garlic cloves. Stir well for about 1 minute.

Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for approximately 1.5 to 2 hours, stirring occasionally.

Once the chili is ready, serve hot in bowls, optionally garnished with green onions or shredded cheese.