Dice onions, carrots, & bell peppers. Add to a large pot and sauté with olive oil, cook on medium heat until onions are translucent.
Add minced garlic to the pot, continue to stir.
Season mixture with cumin, chilli powder, paprika, salt and pepper.
Pour in vegetable broth and a can of diced tomatoes. Let simmer for about 5 minutes.
Add in the dry lentils.
Open the cans of beans and corn, strain, and rinse with cold water.
Add in beans and corn and cook for an additional 20 minutes on simmer or until lentils are tender.
Serve chili in a bowl with preferred toppings such as vegan cheese, sour cream, avocados, or with tortilla chips. And a side of toast!