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.