Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside.
Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.
Stir in chili powder, chipotle chile and cumin; cook, stirring constantly, 1 minute.
Add red beans, tomatoes, broth, pinto beans, and salt; bring to boil. Return steak to pan; cover, reduce heat to low, simmer 30 minutes.
Stir in bell peppers; cook until steak is tender, about 30 minutes. Ladle chili into bowls; top with avocado, yogurt, green onions, and cilantro.