In a large heavy pot over medium high heat, warm the olive oil and add the onion, red and poblano peppers and carrots. Cook just until the onions begin to soften. Add the garlic and cook for just one minute. Add all of the spices and the bay leaf. Stir to coat the vegetables and get the spices a bit toasted for just one more minute.
Add the diced tomatoes, zucchini, sweet potato, red beans, broth, salt and pepper. Stir to combine.
Bring the chili to a simmer and reduce the heat to medium low. Cook covered for 35 minutes, stirring occasionally.
Before serving, squeeze the lime juice over the top and give it a stir.