Hearty Vegan Chili Bowl with Avocado & Crispy Quinoa Crunch

For the Chili

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, diced
• 1 zucchini, chopped
• 1 red bell pepper, diced
• 1 cup mushrooms, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp sea salt
• Fresh ground pepper to taste
• 1 tbsp lime juice (optional)

For Toppings

• 1 avocado, diced
• Fresh cilantro, chopped
• Dairy-free yogurt or sour cream alternative
• Crispy quinoa topping (see below)
• Gluten-free crunchy crackers or homemade cheese crisps (optional)

For the Crispy Quinoa Topping

• 1/2 cup cooked quinoa (cooled)
• 1/2 tsp olive oil
• Pinch of salt
• 1/4 tsp smoked paprika