Step 1: Prepare the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened and translucent.
3. Stir in the garlic, bell peppers, zucchini, and carrot. Sauté for another 5-7 minutes, or until the vegetables begin to soften.

Step 2: Add the Spices

1. Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper, and oregano over the vegetables.
2. Stir well to coat the vegetables in the spices and cook for 1-2 minutes until fragrant.

Step 3: Add the Tomatoes and Beans

1. Pour in the crushed tomatoes, diced tomatoes, and tomato paste. Stir to combine.
2. Add the black beans, kidney beans, and chickpeas, ensuring they are evenly distributed.

Step 4: Simmer the Chili

1. Pour in the vegetable broth and stir. Bring the chili to a boil, then reduce the heat to low.
2. Cover the pot and let the chili simmer for 20-25 minutes, stirring occasionally to prevent sticking.

Step 5: Season and Adjust

1. Taste the chili and adjust the seasoning with salt, black pepper, or additional spices as needed.
2. If the chili is too thick, add a splash of broth or water to reach your desired consistency.

Step 6: Serve and Garnish

1. Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheese, cilantro, or avocado.
2. Serve warm with tortilla chips, cornbread, or a simple side salad.