Step 1

Heat up a large non-stick pot over medium-high heat. Dry sauté the garlic and onion until slightly soft. Use a splash of olive oil if wanted to make the chili richer!

Step 2

Add half a cup of the vegetable broth, the bell pepper, carrot, and zucchini. Sauté for another 5 minutes, stirring occasionally.

Step 3

Now, add all remaining ingredients (the rest of the vegetable broth, diced tomatoes, tomato paste, corn, kidney beans, chickpeas, soy sauce, paprika, cumin, and cayenne). Stir well, then let the mixture simmer, uncovered, for another 15 minutes until it has thickened.

Step 4

Add more cayenne and salt to taste, then serve warm on its own or with rice, tortillas, baked potatoes, or cornbread. Enjoy!