Chop the medium onion and red bell pepper into small pieces. Drain and rinse the canned black and red beans.

Rinse the dried red lentils in a strainer until the water runs clear.

In the slow cooker, combine olive oil, jalapeno, onion, red bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper.

Cook on HIGH for 4 to 6 hours, or on LOW for 7 to 8 hours.

Stir in the cream cheese until melted and incorporated.

Serve hot, garnishing with optional toppings.