Start by rinsing the dry green lentils under cold water and set aside—this removes any debris and helps them cook evenly. Dice the medium onion and white onion into ½-inch pieces, keeping them separate as they'll be added together. Dice both the red and green bell peppers into ½-inch pieces. Mince the garlic cloves finely and set aside. Mince the jalapeño pepper, removing seeds for less heat, and set aside. Drain and rinse the black beans thoroughly in a colander. Having everything prepped before you start ensures a smooth transition to the slow cooker.

Add the diced onions, minced garlic, and minced jalapeño to your 6-quart slow cooker—these aromatics will form the foundation of your chili's flavor. Pour in the vegetable broth and crushed tomatoes, then add the cumin, chili powder, oregano, and smoked paprika. Stir everything together so the spices begin to distribute evenly through the liquid. I like to add the spices to the broth first rather than dry because they bloom better and distribute more evenly, preventing any bitter spots from concentrated spice.

Add the rinsed lentils from Step 1, the diced red and green bell peppers, the black beans, the cup of salsa, and the frozen corn to the slow cooker. Stir everything together thoroughly to combine, making sure the lentils are submerged in the liquid. Cover the slow cooker and cook on HIGH for 5 hours or on LOW for 9-10 hours. The lentils need this extended time to become tender while allowing all the flavors to meld together beautifully.

Once the cooking time is complete and the lentils are tender, taste the chili and season with salt and black pepper to your preference. Squeeze in the lime juice and stir to combine—this brightens the flavors and adds a subtle tang that ties everything together. Fold in the fresh cilantro just before serving so it maintains its bright color and fresh flavor rather than turning dark from the heat.

Ladle the chili into bowls and set out the optional toppings for guests to customize their bowls. Each topping adds something special: sliced avocado brings creaminess, sour cream adds richness, grated cheese provides sharpness, crushed tortilla chips give a satisfying crunch, and fresh diced roma tomatoes add brightness and texture. I always have fresh cilantro available since it pairs beautifully with the cumin and lime already in the chili, brightening each spoonful.