Heat a large pot over medium heat and add the avocado oil. When the avocado oil is hot, add the diced onion and bell pepper. Saute, stirring often, until the onions are mostly tender, about 5 minutes.
Stir in the minced jalapeno and garlic and cook for about 2 minutes, stirring occasionally.
Stir in the chili powder, cumin, oregano, paprika, cayenne, and salt. Cook, stirring often, for about 2 minutes.
Stir in the bay leaves, corn, diced tomatoes, black beans, pinto beans, kidney beans, and vegetable broth.
Bring to a low boil, then simmer for at least 30 minutes or more to let the flavors meld. Stir in the lime juice.
If desired, to make the chili thicker, partially blend the chili either with an immersion blender or with a heat proof blender: If using an immersion blender, stick the blender into the chili and blend for about 30 seconds, moving the blender throughout the chili the whole time. If using a standard heat proof blender, transfer about 2 cups of the chili to the blender and blend on low speed until mostly smooth, about 1 minute. Transfer back to the rest of the chili and stir to combine.
Serve hot with Grated Spicy Cotija and other desired toppings.
