Beanless Vegetarian Chili

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell pepper, carrot, and celery, sautéing until the vegetables are softened, about 5-7 minutes.

Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.

Stir in the canned diced tomatoes (with their juices), vegetable broth, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally.

Add the diced zucchini and continue to simmer for an additional 10 minutes, until the zucchini is tender.

Taste and adjust the seasonings as necessary. If you prefer a thicker chili, let it simmer longer. For a garnish, sprinkle with fresh cilantro before serving.