Vegetarian Chili

4 cloves garlic, minced
1 large onion
bunch of cilantro
3 bell peppers
2 carrots
2 celery stalks
1 cup kale
2 large zuccchinis, diced
1 jalapeno, finely minced
2 tbsp avacado oil
3 cups vegetable broth
2 cups of organic tomato juice

1/2 teaspoon pink himalayan salt
1 tsp ground oregano
1 tbspn ground cumin
2 tbsp chili powder
1 cup kidney beans
1 cup pinto beans
1 cup garbanzo beans
1 cup black beans
1 cup warmw ater
1 tbspn of your favorite spice

1. Heat avacado oil in a large saucepan over low to medium heat. Saute chopped vegetables, onions, carrots, kale, and garlic until tender.
2. Stir in bell pepppers, celery, and chili powder.
3. Cook vegetables for about 2 minutes stirring occasionally.
4. Add zucchini and cook all until they are tender, about 4 minutes.
5. Add the rest of the ingredients to your pot, let cook on low to medium heat for 25 minutes.
6. Adjust salt, chili powder and pepper to taste.
7. Serve with avacado slices, cilantro, and lime.