Roasted Vegetable Chili with Smoked Paprika

Preheat oven to 400°F (200°C).

In a large bowl, toss the bell peppers, zucchini, eggplant, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.

Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

Add the minced garlic to the pot and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.

Stir in the roasted vegetables, diced tomatoes (with juices), kidney beans, black beans, vegetable broth, smoked paprika, chili powder, cumin, oregano, salt, and pepper.

Bring the chili to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

Stir in the lime juice before serving.

Serve hot and garnish as desired (e.g., with sour cream or vegan sour cream, shredded cheese, avocado, cilantro, tortilla chips).