Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes, until softened and fragrant.

1. Add the veggies: Stir in the chopped bell pepper, carrots, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the beans and tomatoes: Stir in the kidney beans, black beans, pinto beans, diced tomatoes, and tomato paste. Mix everything together until well combined.
3. Add the broth and spices: Pour in the vegetable broth and add the cumin, chili powder, smoked paprika, cinnamon (if using), cayenne pepper (if using), salt, and pepper. Stir to combine.
4. Simmer the chili: Bring the chili to a boil, then reduce the heat to low. Let it simmer, uncovered, for 30-40 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened. If it becomes too thick, you can add a little more vegetable broth or water to reach your desired consistency.
5. Taste and adjust: Taste the chili and adjust the seasoning as needed. Add more chili powder or cayenne pepper for extra heat or salt and pepper for more flavor.
6. Serve: Ladle the chili into bowls and garnish with fresh cilantro or parsley. Top with avocado, lime wedges, vegan sour cream, vegan cheese, or chopped green onions, if desired.
7. Enjoy: Serve your Vegan Chili hot and enjoy a hearty, nutritious meal!