1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes, until softened.

2. Add garlic, bell peppers, and zucchini. Sauté for 5–6 minutes until tender.

3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook 1 minute.

4. Add the black beans, kidney beans, pinto beans, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir well to combine.

5. Bring to a simmer. Reduce heat to low, cover, and let cook for 25–30 minutes, stirring occasionally.

6. Remove from heat and stir in lime juice.

7. Taste and adjust seasoning as needed.

8. Serve hot, garnished with fresh cilantro and optional toppings like avocado, shredded cheese, or tortilla chips.