In a large pot, heat olive oil over medium heat. Add diced onions, minced garlic, diced bell pepper, diced carrot, and diced zucchini. Sauté for 5-7 minutes or until the vegetables are softened.
Add the black beans, crushed tomatoes, frozen green beans, and corn kernels to the pot. Stir to combine.
Pour in the vegetable broth and add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine all the ingredients.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to meld and the green beans to cook through.
