Start by chopping the onion and red bell pepper into small, even pieces and mincing the garlic for even distribution.
Heat the olive oil in a skillet over medium heat until it shimmers and begins to smell fragrant.
Add the diced onions and bell peppers to the skillet. Cook, stirring often, until the onions are translucent and the peppers soften, about 5 minutes. The vegetables should smell sweet and release some steam.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Transfer the cooked vegetables and garlic to the slow cooker.
Add the diced tomatoes, corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper to the slow cooker. Stir everything well to combine and evenly coat the vegetables with spices.
Set the slow cooker to low and cover. Let it simmer gently for 6 hours, allowing the flavors to meld and the vegetables to become tender.
Once done, squeeze fresh lime juice into the chili and stir to brighten the flavors.
Taste and adjust the seasoning with additional salt, pepper, or lime as needed.
Serve the chili hot, garnished with your favorite toppings like chopped cilantro or shredded cheese if desired.
