1. 2 tablespoons olive oil
2. 1 large onion, diced
3. 3 cloves garlic, minced
4. 1 bell pepper, diced (any color)
5. 1 zucchini, diced
6. 1 carrot, diced
7. 1 cup corn kernels (fresh or frozen)
8. 1 can (15 oz) black beans, drained and rinsed
9. 1 can (15 oz) kidney beans, drained and rinsed
10. 1 can (15 oz) diced tomatoes
11. 1 can (15 oz) tomato sauce
12. 1 cup vegetable broth
13. 2 tablespoons chili powder
14. 1 teaspoon cumin
15. 1 teaspoon paprika
16. 1/2 teaspoon oregano
17. 1/2 teaspoon onion powder
18. Salt and pepper to taste

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened.
2. Add bell pepper, zucchini, carrot, and corn to the pot. Cook for about 5-7 minutes, or until the vegetables are slightly tender.
3. Stir in black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth.
4. Add chili powder, cumin, paprika, oregano, onion powder, salt, and pepper. Stir well to combine.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavors to meld. You can simmer longer for more depth of flavor.
6. Taste and adjust the seasonings as needed. Add more salt, pepper, or chili powder according to your preference.

Add Bubs. Eat soup.