In a large dutch oven, over medium heat, add the olive oil. When the oil is hot, add the ground beef, onion and garlic. Sauté for 6 - 7 minutes until beef is lightly browned and vegetables are soft.
Add the celery, bell pepper, corn, carrots and green chili. Sauté for a few minutes until fragrant.
Add the stock, lemon juice, garbanzo beans, diced tomatoes, crushed tomatoes, sea salt and pepper. Mix well to combine.
Turn the heat up to medium-high and bring to a boil. Reduce heat to low and simmer, covered, for 2 hours stirring occasionally. Season with additional salt and pepper, if needed.