In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent.

Add bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes until vegetables are slightly softened.

Stir in white beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the chili to a boil, then reduce heat and let it simmer for 20-25 minutes.

Adjust seasoning to taste. Serve the white bean vegan chili hot, garnished with chopped cilantro and accompanied by lime wedges.