Heat a large pot over medium heat.

Add chopped onion and bell pepper; sauté until soft, about 5 minutes.

Introduce minced garlic and cook for 1 minute, stirring constantly.

Stir in chili powder, cumin, and paprika, letting them toast slightly.

Add diced tomatoes, vegetable broth, kidney beans, black beans, corn, salt, and pepper; stir gently.

Bring to a boil, then reduce heat and let simmer uncovered for about 30 minutes.

Ladle the chili into bowls and serve hot.