Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 medium carrot, diced
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for garnish
  • Avocado slices, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until translucent, about 4-5 minutes.
  3. Stir in minced garlic, bell pepper, zucchini, and carrot; sauté for another 5 minutes until tender.
  4. Pour in diced tomatoes and vegetable broth; mix well.
  5. Add kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.
  6. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally.
  7. Taste and adjust seasoning if necessary before serving.
  8. Ladle chili into bowls and garnish with fresh cilantro, lime wedges, and avocado slices.