In a large pot, over medium heat, cook ground beef until no longer pink, about 5-6 minutes. Drain off any fat.
Next, add in the red pepper, onion, and garlic cloves and cook until vegetables have softened, stirring frequently, for about another 3 minutes. Add chili powder, cumin, paprika, oregano and cayenne pepper and stir until well combined.
Next, add diced tomatoes, tomato paste, broth, beans, corn and quinoa and allow to simmer on medium low heat for 20-30 minutes, or until quinoa is cooked and fluffy. Season with salt and pepper to taste and dish into bowls. Garnish with optional toppings, if desired.