Chili Rice Bowls with Avocado and Cilantro Lime Dressing

**Prepare the Chili:** Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes (with juice), kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.

Add water if needed to achieve desired consistency.

Bring the chili to a simmer, then reduce heat and let it simmer for at least 20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking.

**Prepare the Cilantro Lime Dressing:** In a small bowl, whisk together the cilantro, lime juice, olive oil (for dressing), and honey (if using). Taste and adjust seasonings as needed.

**Assemble the Bowls:** Divide the cooked rice evenly among four bowls.

Top each bowl with a generous serving of chili.

Add diced avocado to each bowl.

Drizzle with cilantro lime dressing.

Garnish with extra chopped cilantro, if desired.

Serve immediately.