Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion and garlic and saute until soft and translucent, about 5 minutes. Add black beans, kidney beans, pinto beans, corn, chili powder, salt, ground cumin, smoked paprika, and ground black pepper; stir to toast the spices.
Add crushed tomatoes, POM Wonderful 100% Pomegranate Juice, and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer chili for 60–90 minutes.
Garnish with POM Wonderful Pomegranate Arils and fresh cilantro. Serve with tortilla chips.
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