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In a large pot over medium heat, heat oil. Add onion, pepper, and celery and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darker in color, about 2 minutes. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 7 minutes more.
Add chili powder, cumin, and garlic powder; generously season with salt and pepper. Pour in crushed tomatoes, then fill can halfway with water, swirling to catch any remaining tomato, and add to pot. Add kidney beans, pinto beans, and their liquid and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until flavors meld and liquid is slightly reduced, about 40 minutes. Taste and adjust seasonings as necessary.
Top with cheddar and scallions.