Here’s how you make this Simple Vegetarian Chili:

1. Prep the veggies: Start by chopping your onion, bell pepper, zucchini, and garlic. It doesn’t need to be perfect—just make sure they’re bite-sized and ready to go. Set aside.
2. Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and sauté for 4-5 minutes, until the vegetables begin to soften. Add the garlic and zucchini and cook for another 2 minutes until fragrant.
3. Add the tomatoes and tomato paste: Pour in the can of diced tomatoes (with juices) and the tomato paste. Stir to combine. The tomato paste will help thicken the chili and deepen the flavor.
4. Add the beans and vegetable broth: Stir in the black beans, kidney beans, and vegetable broth. You’ll want enough liquid to make the chili simmer nicely, but not too soupy. If you like your chili thicker, feel free to reduce the amount of broth or let it cook longer to reduce.
5. Spice it up: Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until the spices are well incorporated.
6. Simmer: Bring the chili to a simmer over medium heat. Once it’s simmering, lower the heat to medium-low and let it cook for 20-25 minutes, stirring occasionally. You’ll notice the flavors blending and deepening as it simmers. If it gets too thick, add a little more broth or water to reach your desired consistency.
7. Taste and adjust: After the chili has simmered, taste it. You may want to add a pinch more salt or chili powder depending on how bold you like your flavors. This is your chance to adjust it to your perfect level of spiciness.
8. Serve: Once your chili is ready, ladle it into bowls and top with your favorite toppings. I love adding a big scoop of creamy avocado, a sprinkle of shredded cheese, and a few tortilla chips on the side. The toppings add a nice contrast to the chili’s warmth.