Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Build the Base: Stir in the canned diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer, stirring occasionally.
Add the Goodness: Add the kidney beans, black beans, and corn to the pot. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and black pepper to taste.
Simmer and Develop Flavors: Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes, or up to 45 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together.
Finish and Serve: Stir in the fresh lime juice. Taste and adjust the seasoning as needed. Serve hot, topped with your favorite toppings like avocado, cilantro, sour cream, shredded cheese, or tortilla chips.
