In a medium sauce pan, cook quinoa with bone broth- set aside.
In a large pot, preferably dutch oven, heat the avocado oil over high heat. Add onion, garlic, jalapeño, carrot, celery, peppers, and zucchini. Add a generous pinch of salt and pepper. Cook until vegetables are softened, stirring occasionally.
Add the beans, tomatoes, green chilies, and tomato sauce. Mix in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low, stirring occasionally, for about 30 minutes or until everyone is warm and tender. Add more bone broth if too thick.
Turn off heat and stir in cilantro leaves and lime juice. Taste, season if needed.
Garnish chili with toppings before serving.