Heat olive oil over medium heat in a dutch oven or large pot.
Add onions, poblano, and red pepper to pot. Saute vegetables until softened and starting to brown.
Mix garlic, jalapeño, chili powder, cumin, and salt into veggies. Cook, stirring constantly, until fragrant (about 30 seconds to 1 minute).
Add broth, beans, tomatoes, and corn to pot.
Bring to a boil, then reduce heat to a simmer. Simmer until veggies are soft and chili is thick, about 25 to 30 minutes.
Remove from heat and adjust seasoning with extra salt, if desired.
Serve hot, topped with sour cream, chopped avocado, and cilantro. Enjoy!
This chili is fairly mild (to my taste). If you don't like spicy foods, simply leave out the jalapenos and cut the chili powder in half. If you love hot food on the other hand, add an extra jalapeño (leave the seeds in), use a spicy chili powder, and replace the plain tomatoes with diced tomatoes with chilies.