Start by adding the black beans, kidney beans, pinto beans, crushed tomatoes, bell pepper, onion, garlic, chili powder, cumin, and vegetable broth to a 6-quart slow cooker. Then stir well so the spices and vegetables are mixed evenly throughout the pot.

Cover the slow cooker and cook on low for 6 hours, or on high for 3 hours if you need dinner sooner.

When the chili is done, use the back of a large spoon to mash some of the beans against the side of the slow cooker to thicken the chili.

Before serving, taste the chili and add kosher salt as needed. If you want a bolder flavor, you can add more chili powder or cumin, adjusting slowly.

Ladle the chili into bowls and finish each serving with shredded cheddar cheese and a dollop of sour cream. Serve hot.