Hearty Meatless Chili

In a large pot, heat the olive oil over medium-high heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.

Stir in the minced garlic, diced carrot, and diced zucchini. Cook for an additional 3-4 minutes until the vegetables are tender.

Add the black beans, kidney beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper into the pot. Stir well to combine.

Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.

Once the chili is thickened and flavors melded, taste and adjust seasonings if necessary.

Serve hot, garnished with chopped cilantro and diced avocado if desired.