Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, bell peppers, carrot, zucchini (if using), and jalapeño (if using). Sauté for 5–7 minutes, or until the vegetables are softened.
Step 2: Add the Spices
Stir in the chili powder, smoked paprika, cumin, coriander, oregano, and cayenne pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Step 3: Add Beans, Tomatoes, and Broth
Add the black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, and tomato paste to the pot.
Stir well to combine and bring the mixture to a boil.
Step 4: Simmer
Reduce the heat to low, cover the pot, and let the chili simmer for 30–40 minutes, stirring occasionally.
Adjust the consistency by adding more broth if it becomes too thick.
Step 5: Finish with Lime Juice
Stir in the lime juice and season with salt and black pepper to taste.
Step 6: Serve
Ladle the chili into bowls and garnish with your favorite toppings.
Serve with cornbread, rice, or tortilla chips for a complete meal.
