Heat the olive oil in a large heavy-bottomed pot over medium-high heat. When the oil is hot, add the onion, garlic, and jalapeño, and sauté, stirring frequently, until the onion is just translucent, about 3-5 minutes.
Add the carrot and celery and sauté 3-5 another minutes, stirring frequently.
Add the zucchini and diced peppers and sauté for another 3-5 minutes, stirring frequently.
Add chili powder, cumin, oregano, smoked paprika, and salt. Stir well to ensure spices are well distributed, and sauté for about 1 minute.
Add the kidney beans, black beans, chickpeas, crushed tomatoes, corn kernels, vegetable broth, and quinoa. Stir to combine. Increase the heat to high and bring the chili to a boil, then reduce to low, cover, and let simmer for 30 minutes.
After 30 minutes the quinoa should be fully cooked and the chili nicely thickened. Taste, and adjust seasonings if necessary.
Serve with diced avocado, cilantro, and tortilla chips alongside--or whatever toppings you like.
I've used three beans in this chili, but you can choose to use one, two, or all three if you like. Cooking the quinoa directly in the chili thickens it nicely, but if you find it to be too think when it's done cooking, add a little more vegetable broth to thin it out.Where I live the jalapeños are incredibly mild, but I still used only one because I knew I'd be sharing this chili with my one-year old. If you'd like to bump up the heat, add an extra jalapeño, or ½ to one teaspoon of cayenne pepper.This chili freezes like a dream! Scoop it into freezer proof containers, label, and pop into your freezer for up to three months.