Brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.

Sauté the chopped onion and minced garlic in the same skillet until translucent, about 5 minutes.

In a crockpot, combine browned beef, sautéed onion and garlic, diced bell peppers, canned tomatoes (with juices), kidney beans, corn, chili powder, salt, and pepper.

Stir in the queso dip until well combined.

Cook on low for 6 hours or high for 3 hours until heated through.

Serve in bowls topped with freshly chopped cilantro or shredded cheese.