Warm a medium pot over medium heat. Add 3 Tbsp ONOIN Original and cook 60–90 seconds until fragrant. 

Sprinkle in chili powder, cumin, and smoked paprika; stir constantly 30–45 seconds to bloom the spices (they will smell toasty). 

Add bell pepper, crushed tomatoes, both beans, broth, and salt. Stir to combine and bring to a gentle boil. 

Reduce to a simmer, partially cover, and cook 15–20 minutes, stirring once or twice, until slightly thickened. 

Finish with lime juice if using. Taste and adjust salt. For thicker chili, simmer 5 minutes more or mash some beans against the pot wall. 

Serve hot with cilantro. Great over rice or with tortilla chips.