Dice onions, carrots, and zucchini.

Heat olive oil in a large pot over medium heat.

Saute the onion, carrot, and zucchini in the olive oil for 5-7 minutes.

Add tomato paste, chili pepper, parsley, and nutmeg to the pot.

Saute for 2 minutes, stirring constantly.

Add diced tomatoes, kidney beans, navy beans, tomato juice, salt, and black pepper to the pot.

Stir to combine all ingredients.

Bring the mixture to a simmer.

Reduce heat to low and simmer for 15 minutes, stirring occasionally.

Serve the goulash alone or over pasta, grains, or mashed potatoes.