Heat a large pot or Dutch oven over medium heat. Add oil, onion, and red bell pepper. Season with a pinch of salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently. Add jalapeño and garlic to pot, and season with another pinch of salt and pepper. Sauté until fragrant, 1-2 minutes

Add 2 tablespoons chili powder, 1 tablespoon cumin, paprika, diced tomatoes, tomato paste, and water or broth, and stir to combine. Increase heat to medium high and bring to a low boil.

Add lentils once boiling, and reduce heat to a low simmer, looking gentle bubbles. Cook for 15 minutes, or until lentils are mostly tender. Add more water while cooking if the mixture is looking too dry and the lentils aren’t submerged.

Add pinto beans, black beans, and corn, and the remaining 1 tablespoon of both chili powder and cumin. Stir to combine.

Bring to a simmer over medium heat, then reduce heat to low, cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.

Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, water or broth for smoothness, or a little maple syrup to balance the heat and draw out the other flavors.

Serve garnished with fresh jalapeño, cilantro, red onion, and/or avocado (optional).

Store in the fridge for 3-4 days or freeze for 2-3 months.