Prepare the Vegetables

1. Chop and Dice: Begin by chopping your onions, garlic, bell pepper, zucchini, and carrot into small, bite-sized pieces. Having everything prepped and ready makes the cooking process go smoothly.

Sauté the Vegetables

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the Veggies: Stir in the bell pepper, zucchini, and carrot, cooking for another 5-7 minutes until the vegetables start to soften.

Cook the Chili

1. Add the Beans & Tomatoes: Add the kidney beans, black beans, diced tomatoes, tomato sauce, and green chilies (if using) to the pot. Stir to combine.
2. Add the Spices: Sprinkle in the chili powder, cumin, smoked paprika, turmeric, salt, and pepper. Stir until the vegetables and beans are well-coated with the spices.
3. Add the Broth: Pour in the vegetable broth (or water), and bring the mixture to a boil. Once boiling, lower the heat and let the chili simmer for 30-45 minutes, stirring occasionally. Letting the chili simmer allows the flavors to develop and meld together.
4. Taste and Adjust: Taste your chili and adjust the seasoning as needed—add more salt, pepper, or chili powder if you prefer it spicier.

Serve

1. Garnish & Enjoy: Serve your vegetarian chili hot, topped with fresh cilantro, sliced avocado, shredded cheese, sour cream, or tortilla chips if desired.