Veggies for chili?

I like zucchini in my chili. Chop to about the size of your beans or a little bigger if you don't want to mess up the texture of the chili. Baby kale and spinach would probably go nice too.

Smokey Beef and Vegetable Chili
Source: Soup Spice Everything Nice
Makes about 10 cups; Serves 6 to 8

2 tsp. olive oil
8 oz lean ground beef (93% lean)
8 oz cremini (baby bella) mushrooms, chopped
1 medium onion, diced
1 bell pepper, chopped
2 ribs celery, chopped
1 (6 oz) can tomato paste
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (10 oz) can tomatoes with diced green chilies (with liquid)
1 (15 oz) can of fire roasted diced tomatoes (with liquid)
1 (15 oz) can of red kidney beans (drained and rinsed)
1 (15 oz) can of pinto beans (drained and rinsed)
2 cups water

Heat olive oil in a dutch oven over medium heat; brown the ground beef, breaking into small pieces with the spoon. Add a dash of salt and pepper while cooking.

Add mushrooms, onion, bell pepper and celery to dutch oven, cook until onion is translucent. Add tomato paste and spices, stir and cook until fragrant, add the remaining ingredients. Stir until all ingredients are combined thoroughly.

Over medium heat, bring to a simmer. Reduce the burner to low, cover and continue simmering 50−60 minutes, stirring occasionally.

i add bell peppers, spinach, mushrooms, onions, scallions, and carrots

I always use diced tomatos instead of paste, just cook them down pretty good, I also always add carrots, celery, onion, red and green peppers, sometimes lentils, zuchini, or whatever produce is about to go bad.......