Heat a large pot over medium heat, add chopped onion and minced garlic, and sauté until translucent and fragrant, about 5 minutes, stirring occasionally.

Toast chili powder, cumin, smoked paprika, and oregano in the pot; stir constantly for 1 minute until spices are aromatic and vibrant in color.

Combine diced tomatoes, drained black beans, and vegetable broth; bring to a gentle boil over medium-high heat, then reduce to low heat.

Simmer the chili, uncovered, for 15 minutes until flavors meld and sauce thickens, stirring occasionally to prevent sticking.

Cook quinoa separately: rinse well, then simmer with water or broth in a small pot, covered, for 15 minutes until grains are fluffy.

Fold the cooked quinoa into the chili, stir gently to combine, and cook together for 5 more minutes.

Ladle chili into bowls, top with chopped cilantro, avocado slices, shredded cheese, and a squeeze of fresh lime.