Soak the black beans, pinto beans, and kidney beans overnight.

Then, simmer them until tender, which usually takes about 1 to 2 hours.

Optionally, add some seaweed while cooking for extra flavor.

In a frying pan, roast the cumin (optional step).

In a separate pot, sauté the chopped onions and minced garlic in olive oil until softened.

Chop all the peppers and add them to the pot with the onions and garlic.

Sauté until softened.

Add the chopped tomatoes to the pot and cook until they become soft.

Once the beans are tender, drain them and reserve some of the bean liquid.

Add the cooked beans and a bit of the bean liquid to the pot with the vegetables.

Season the chili with cumin, coriander, oregano, salt, pepper, and paprika to taste.

Let the chili simmer for another hour or until the flavors meld together and the chili reaches your desired consistency.