1. In a large skillet, heat the olive oil over medium heat.
2. Add the onion, bell pepper, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

3. Transfer the sautéed vegetables to your slow cooker.
4. Add the zucchini, black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and vegetable broth to the slow cooker.
5. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
7. Taste and adjust seasoning if needed before serving.
Variations & Tips
For those who like a bit more heat, feel free to add a diced jalapeño or a few dashes of hot sauce. If you’re serving picky eaters, consider blending a portion of the chili to create a smoother texture that hides some of the veggies. You can also add a cup of frozen corn or a handful of spinach during the last hour of cooking to boost the nutrition. And if you want to make it heartier, toss in some cooked quinoa or bulgur for added texture and protein.