Preparation

• Dice the onion, carrots, celery, and zucchini.
• Chop the bell peppers into bite-sized pieces.
• Mince the garlic finely.
• Open and rinse the cans of beans.
• Measure out all spices into a small bowl for easy access.
• Ensure your vegetable broth is ready and your tomato paste is at hand.

Cooking

Sauté the Vegetables

• Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent and fragrant, about 3–4 minutes.
• Add the chopped bell peppers, carrots, celery, and zucchini. Stir well and let them cook for 5–7 minutes, until they begin to soften.

Add the Tomatoes and Spices

• Stir in the tomato paste, diced tomatoes, and all the spices—cumin, smoked paprika, chili powder, oregano, cinnamon, and cayenne pepper. Mix thoroughly to coat the vegetables evenly with the spices.
• Cook for another 2–3 minutes to allow the spices to release their aromas.

Add Beans and Simmer

• Pour in the vegetable broth and add the rinsed black beans and kidney beans. Stir to combine everything evenly.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25–30 minutes, stirring occasionally to prevent sticking.

Adjust the Flavor

• Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or chili powder for extra heat.
• If the chili seems too thick, add a splash of vegetable broth or water to reach your desired consistency.

Serve and Enjoy

• Ladle the chili into bowls and garnish with fresh cilantro. Optionally, add a dollop of plant-based sour cream or a sprinkle of vegan cheese.
• Serve hot and enjoy!