Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and bell pepper, sautéing until softened, about 5-7 minutes.

Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.

Add the undrained diced tomatoes, rinsed black beans, rinsed kidney beans, corn kernels, and vegetable broth to the skillet. Stir to combine.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld and the mixture to thicken slightly.

Stir in fresh lime juice. Season with salt and black pepper to taste.