Peel and finely dice the onion. Core, seed and dice the red and green bell peppers. Peel and dice the carrots. Mince the garlic. Rinse and drain the canned beans if not already done. If using frozen corn, measure and set aside to thaw slightly.

Cook aromatics & vegetables

Sauté base vegetables

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil. When shimmering, add the diced onion and a pinch of salt. Sauté 4–5 minutes until softened and translucent. Add the diced peppers and carrots and cook 5–7 minutes more until peppers soften and carrots begin to tenderize. Stir occasionally to prevent sticking.

Add garlic and spices

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the chili powder, ground cumin, smoked paprika, ground coriander, and red pepper flakes. Cook 1 minute, stirring constantly, to bloom the spices.

Build the chili

Add the tomato paste and cook 1–2 minutes, stirring, to deepen the paste's flavor. Pour in the diced tomatoes with their juices and the vegetable broth, stirring to combine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Bring the mixture to a gentle simmer, then add the drained kidney beans, black beans, and corn. Stir in the brown sugar (or maple syrup), ground black pepper, and 3/4 teaspoon of the salt. Reduce heat to low and simmer, uncovered, 20–25 minutes to let flavors meld and chili thicken. Stir occasionally.

Adjust seasoning & add zing

Taste the chili and adjust salt and heat as needed — add remaining 1/4 teaspoon salt if desired. Stir in the lime juice and optional hot sauce. Simmer 2–3 more minutes.

If you prefer a thicker or creamier texture, use an immersion blender to purée 1–2 cups of the chili (or transfer a portion to a blender), then stir back into the pot.

Finish & serve

Turn off the heat and stir in chopped cilantro and sliced green onions, reserving a small amount for garnish. Portion the chili into bowls. Top each serving with sliced avocado, a dollop of sour cream or yogurt, shredded cheese, and tortilla chips or warm tortillas as desired.

Serve hot. Leftovers will keep in an airtight container in the refrigerator for 3–4 days or can be frozen for up to 3 months.