For the Lentil Chili:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (15-ounce) can diced tomatoes with juices
• 1 (6-ounce) can tomato paste
• 4 cups vegetable broth
• 1 1/2 cups dried brown or green lentils, rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• juice of 1 lime
• chopped cilantro or green onions for garnish