Chili No Beans

Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté until they are softened, about 5 minutes.

Stir in the diced carrot and celery, and cook for another 3-4 minutes until they begin to soften.

Add the minced garlic and sauté for an additional minute until fragrant.

Pour in the canned diced tomatoes (with their juice), tomato paste, and vegetable broth. Stir to combine.

Season with chili powder, cumin, smoked paprika, salt, and black pepper. Mix well.

Add the diced zucchini and corn to the pot, then bring the mixture to a simmer. Reduce the heat to low and let it cook for about 30 minutes, stirring occasionally.

Check for seasoning and adjust if necessary. Remove from heat and let it cool slightly before serving.