Vegetable Bean Chili

Ingredients:

1 T olive oil
5 t chili powder
1 t ground cumin
1 small-medium onion, diced
3 c frozen (thawed) or fresh broccoli, finely chopped
3 c frozen (thawed) or fresh cauliflower, finely chopped
3 cloves garlic, chopped
1 can (15 oz) pinto beans, no salt added or low sodium, rinsed and drained
1 can (15 oz) black beans, no salt added or low sodium, rinsed and drained
1 can (15 oz) red beans, no salt added or low sodium, rinsed and drained
1 can (28 oz) diced tomatoes, no salt added
1 (4 oz) can chopped mild green chilies
2 medium zucchini, finely chopped
2 1/2 c fresh or frozen corn kernels (optional)
1/2 t salt

Directions:
Heat olive oil in Dutch Oven on top of stove. Sauté onion for a few minutes. Add garlic and sauté a few more minutes. Then add remaining ingredients and bring to a boil. Reduce heat and simmer for 1-2 hours or you can put it in your crock pot on low for the afternoon. 
Top with diced avocado.