In a large dutch oven (7-9qt) over medium high heat, heat olive oil, add the ground beef and onion, and cook until the beef is no longer pink and the onion is tender. Drain if needed.
Add garlic, and cook for 30 seconds.
Next, add diced tomatoes, rotel, ranch beans, corn, mixed vegetables, and potatoes to the pot, then cover with the beef broth.
Stir in the chili powder, cumin, sugar, salt, and pepper. Bring to a boil then reduce to a simmer.
Simmer, covered, for 20-30 minutes or until the potatoes are tender.
Garnish with chopped fresh parsley, and serve with crusty bread.