Begin by rinsing 1 cup of green lentils under cold water. Chop 1 medium onion, dice 1 red bell pepper, mince 4 garlic cloves, and finely chop 1 jalapeño pepper. Drain and rinse 1 can of black beans.

In a 6-quart slow cooker, add the chopped onion, minced garlic, and jalapeño pepper. Stir together.

Pour in 4 cups of vegetable broth and 1 can of crushed tomatoes. Stir in 2 teaspoons of ground cumin, 2 teaspoons of chili powder, and 1 teaspoon of smoked paprika.

Add the rinsed lentils, diced red bell pepper, drained black beans, and 1 cup of frozen corn. Gently stir.

Cover the slow cooker and cook on HIGH for 5 hours or LOW for 9-10 hours.

Check the texture and taste, then season with salt, pepper, and fresh lime juice. Fold in roughly chopped fresh cilantro.

Ladle the chili into bowls and invite everyone to customize their servings with optional toppings.