Heat 4 Quart stock pot on medium heat, add olive oil and chopped onion and let cook 2 minutes. Add Red Bell Pepper and continue cooking until peppers soften slightly and onions are translucent. Add pinch of salt, chili powder, cumin, chipotle, chili beans, black beans, diced tomato, tomato paste, vegetable stock and frozen corn. Increase heat to medium-high and bring to boil. Add lentils cover and reduce to a simmer. Let simmer for 15 minutes to cook lentils and serve.