In a large Dutch oven, heat olive oil over medium-high. Add onion and garlic. Cook, stirring often, until vegetables soften, about 5 minutes.
Toss in chili powder and ground cinnamon and stir until aromatic, about 2 minutes.
Add carrots; season. Cook, stirring often, adding a teaspoon or two of oil if they start sticking, until softened, about 5 minutes.
Pour in vegetable stock. Add diced fire-roasted tomatoes. Bring to a boil; reduce heat to medium. Cook, stirring often, until slightly reduced, about 15 minutes.
Rinse 1 to 3 cans of cannellini beans, chickpeas, and lentils. Cook, stirring often, until flavors meld, about 15 minutes.