Bloom: Set slow cooker to high. Add oil, chili powder, cumin, smoked paprika, ancho chili powder, and cayenne. Allow spices to heat while gathering/preparing other ingredients
Combine: When the spices are fragrant, add the stock, kidney and black beans, salsa, green chiles, bell peppers, lentils, corn and tomato paste. Stir to combine.
Cook: Cook on high for 3-4 hours or low for 6-8 hours.
Serve: Just before serving, mix in the coconut milk. Top with avocado, tortilla chips, fresh cilantro, and a squeeze of lime. Enjoy!
Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.