Begin by dicing the onion and bell peppers, and mincing the garlic. Rinse and drain the black beans. Bring 1 cup of water to a boil for the quinoa. Add quinoa, reduce heat, cover, and simmer for 15 minutes.

In a large skillet, heat olive oil over medium heat. Add the onion, bell peppers, and garlic, stirring occasionally for about 5 minutes until fragrant.

Add in corn and any additional vegetables, sautéing for another 3-4 minutes. Stir in cumin and chili powder, allowing the spices to bloom for 1 minute.

Stir in canned tomatoes, black beans, and vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes until thickened.

Fluff the cooked quinoa with a fork and fold it into the chili. Simmer together for another 2-3 minutes to blend the flavors, adjust seasoning as needed.

Serve the chili in bowls, garnished with avocado, cilantro, and lime wedges.