Sauté Vegetables:

• In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-5 minutes until the onion is translucent. Then, add the diced bell pepper and zucchini, cooking for an additional 5 minutes until softened.

Add Spices:

• Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine, and cook for another minute to allow the spices to release their flavors.

Incorporate Beans and Tomatoes:

• Stir in the black beans, kidney beans, and diced tomatoes (with their juices). Mix everything thoroughly, ensuring the beans and vegetables are well combined.

Add Broth:

• Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle boil.

Simmer:

• Once boiling, reduce the heat to low and let the chili simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken. If it gets too thick, you can add a bit more vegetable broth or water.

Taste and Adjust Seasoning:

• After simmering, taste the chili and adjust the seasoning if needed. You can add more salt, pepper, or chili powder to suit your preference.

Cool Slightly and Serve:

• Remove the chili from heat and let it cool for about 10 minutes before serving.

Garnish and Enjoy:

• Serve the vegetarian chili hot in bowls, garnished with your choice of toppings such as avocado, fresh cilantro, cheese, or sour cream.