Three Bean Chili

In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté until softened, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Stir in the canned diced tomatoes, kidney beans, black beans, and pinto beans.

Mix in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer for about 30 minutes, stirring occasionally.

Taste and adjust seasonings if necessary. If the chili is too thick, add more broth or water.

Once cooked, remove from heat and let it sit for a few minutes before serving.