• In a heavy-bottomed pot over medium heat, warm the olive oil and add the onion, bell pepper, and jalapeno pepper. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 10 minutes.
• Add the garlic and cook until fragrant while stirring constantly, about 1 minute.
• In a small bowl, whisk together the salt, chili powder, cumin, paprika, oregano, and cornstarch.
• Add the diced tomatoes, mixed vegetables, red beans, lentils, spice mixture, and veg stock/water. Stir to combine and bring to a boil. Reduce to a simmer and cook, stirring occasionally for 30 minutes.

Optional

• To enhance the texture and flavor, transfer 2 cups of the chili to a blender and blend until smooth. Pour the blended mixture back into the pot and combine well. Alternatively, you can blend the chili briefly with an immersion blender directly in the chili pot.