A hearty delight! I love making this in batches and eating whenever I feel like it

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.