To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.

Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.

Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

Heat 1 tablespoon olive oil in a large pot or Dutch Oven over medium heat. Add the onions and a pinch of salt, stirring until translucent, about 5 minutes.

Add the bell pepper, carrot, and celery, and cook an additional 2-3 minutes, stirring occasionally.

Add the tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.

Cover, bring to a boil, then reduce to a simmer. Cook, covered, until the veggies are very tender and the chili has thickened, about 30-35 minutes, stirring occasionally.

Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.