Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Tip: Stir occasionally to prevent burning.

Add minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant. Tip: Keep the heat medium to avoid scorching the spices.

Pour in the espresso, stirring to deglaze the pot. Add black beans, diced tomatoes, vegetable broth, salt, and pepper. Tip: For extra richness, use fire-roasted tomatoes.

Bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally. Tip: If the chili thickens too much, add a splash of broth.

Stir in lime juice. Taste and adjust seasoning. Serve hot with cilantro or avocado. Tip: Let it sit for 5 minutes off heat for flavors to meld.