Heat the olive oil in a large pot over medium heat. Add the onion and bell peppers with a pinch of salt, and cook until softened and the onion is translucent, about 6 to 8 minutes. Stir in the garlic and jalapeño and cook 1 minute more.

Clear a space in the center of the pot and add the tomato paste, chili powder, smoked paprika, cumin, oregano, and chipotle pepper with adobo sauce. Stir against the hot bottom of the pot for about 1 minute until the paste darkens and smells toasted.

Add the crushed tomatoes, black beans, pinto beans, and vegetable broth. Stir and bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened.

Remove from heat and stir in the lime juice. Season with salt and pepper. Ladle into bowls and top with avocado, cilantro, sour cream, and crushed tortilla chips.