In a dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the onion, peppers, carrot, celery and salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, black pepper, half of the divided chili powder, half of the divided cumin, smoked paprika, and parsley, cook about 3 minutes.
Add the diced tomatoes and their juices, the drained black bean, kidney and pink beans, vegetable broth (can sub out with water but not as yummy).
Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for an hour.
Add remaining half of chili powder and cumin to the pot, add in cayenne , parsley and salt to taste, cook for another 20 minutes on low heat. Remove the chili from the heat.
** You can take half of the chill and blend it roughly, then add it back into the pot for a different texture**
Top with a squeeze of lime, slices of avocado and serve with warm toasty bread and enjoy.