Sauté 1 chopped onion and 1 diced pepper in 1 tbsp oil for 7 minutes. Add 2 minced garlic cloves, 2 tsp smoked paprika, 1 tsp cumin, one 400 g can each of black, kidney and pinto beans, plus 800 g crushed tomatoes. Simmer uncovered for 25 minutes, stirring occasionally. Finish with lime juice and cilantro. Mashing one ladle of beans back into the pot thickens the chili naturally without flour.
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