Vegan Chili

Ingredients:
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 zucchini, diced
1 carrot, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup corn kernels (fresh or frozen)
1 cup vegetable broth
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Optional toppings:
Avocado, diced
Fresh cilantro, chopped
Vegan sour cream
Lime wedges
Instructions:
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
Add minced garlic, diced bell pepper, zucchini, and carrot. Cook for 5-7 minutes or until the vegetables start to soften.
Add black beans, kidney beans, diced tomatoes, corn, vegetable broth, and tomato paste to the pot. Stir well to combine.
Add cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Mix thoroughly to distribute the spices evenly.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for about 20-25 minutes, stirring occasionally.
Taste and adjust the seasonings if needed. If you prefer a thicker chili, let it simmer uncovered for a few more minutes.
Once the vegetables are tender and the flavors have melded, remove the pot from heat.
Serve the vegan chili hot, garnished with diced avocado, chopped cilantro, a dollop of vegan sour cream, and lime wedges on the side.