Vegan Black Bean and Vegetable Chili

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, and sauté for 5 to 6 minutes until softened.

Stir in the minced garlic, ground cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the diced zucchini, rinsed black beans, crushed tomatoes, and vegetable broth. Stir well to combine all ingredients and bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot with a lid, and let it simmer for 25 minutes, stirring occasionally so the flavors meld and the vegetables tenderize.

Stir in the frozen corn kernels and cook uncovered for another 5 minutes until heated through.

Season with salt and black pepper to taste. Ladle the hot vegan chili into bowls and serve.