Rinse the dry green lentils in a fine-mesh sieve under cold water for 2-3 minutes until water runs clear.

Dice the onion and red and green bell peppers, and mince the garlic cloves and jalapeño pepper.

Combine diced onion, minced garlic, and minced jalapeño in the slow cooker and stir well.

Pour in vegetable broth and crushed tomatoes, followed by ground cumin, chili powder, dried oregano, and smoked paprika. Stir well.

Mix in rinsed lentils, diced bell peppers, black beans, salsa, and frozen corn, stirring to ensure even distribution.

Cover and cook on HIGH for 5 hours or LOW for 9-10 hours until lentils are tender.

After cooking, stir in salt, black pepper, and lime juice to taste, then fold in fresh cilantro before serving.

Ladle the chili into bowls and serve with toppings of choice.