Thoroughly wash 1 red bell pepper, 1 green bell pepper, 1 zucchini, 2 carrots, and 2 ribs of celery under cool, running, drinkable water before chopping. Chop all these veggies; set aside. Mince 4 cloves of garlic and chop 1 red onion; set aside.
In a large soup pot over medium heat, warm 2 tablespoons of avocado oil and sauté the red onion.
Then add all the veggies to the pot, plus ½ teaspoon of kosher salt and a pinch of freshly ground black pepper; sauté. Add 2 teaspoons of chili powder and stir until fragrant.
Drain and rinse one 15-ounce can black beans, one 15-ounce can pinto beans, and one 15-ounce can kidney beans. Add the drained beans, 1 cup of vegetable broth, one 28-ounce can of diced tomatoes with their juices, and 1 bay leaf to the pot.
Stir and lower the heat to a simmer. Cover and cook for 30 minutes or up to three hours, stirring occasionally. Add more stock or water if the chili starts to stick to the bottom of the pan. Remove and discard the bay leaf once complete.
Before serving, taste for salt and add more if necessary. Serve with a squeeze of lime, and optional toppings like chopped cilantro, sliced avocado, tortilla chips, and a dash of hot sauce. Eat up, Mama!
Once cooled completely, pour leftover soup into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.