Heat a large nonstick saucepan over medium-high heat. Lightly coat with cooking spray. Add the ground beef, season with salt and pepper, and cook, breaking up with a wooden spoon until cooked through. Drain and discard any fat. Transfer the ground beef to a bowl.
Reduce the heat to medium and add the olive oil to the saucepan. Stir in the onion and red bell pepper. Cook until the vegetables are tender, 4 to 5 minutes.
Stir in the garlic, cumin, chili powder and paprika. Cook for 1 minute.
Add the chicken broth, salsa and quinoa. Bring to a boil, reduce to a lively simmer and cook for 15 minutes, or until the quinoa is translucent.
Stir in the cooked ground beef, black beans and corn, and cook until heated through, 2 to 3 minutes.
Remove from the heat and stir in the spinach and cilantro until the spinach is wilted. Serve with tortilla chips.