Prepare the Vegetables
Wash and chop all vegetables. Dice the onion, bell peppers, carrots, and celery, and finely chop the garlic and jalapeño. Prepping vegetables beforehand ensures a smooth cooking process and keeps you organized while the chili simmers.

Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and sauté for 3–4 minutes until they soften and turn translucent. Stir in garlic and jalapeño and cook for 1–2 minutes until fragrant, releasing the essential flavors that form the base of your chili.

Add the Vegetables
Toss in the carrots, celery, and bell peppers. Cook for 5–7 minutes, stirring occasionally, until tender but still slightly firm. This step adds texture, body, and visual appeal to your chili.

Season the Chili
Sprinkle in cumin, smoked paprika, chili powder, coriander, cayenne, and oregano. Stir well to coat the vegetables evenly. Toast the spices for 1–2 minutes to enhance their aroma. Add salt and pepper to begin building layers of flavor.

Add Tomatoes and Beans
Pour in diced tomatoes, tomato sauce, and the drained beans. Stir to combine thoroughly with the spices and vegetables. The beans provide protein and heartiness, while tomatoes add rich, tangy depth.

Simmer with Broth
Add vegetable broth or water. Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 30–40 minutes. Stir occasionally to prevent sticking. The chili will thicken and the flavors will meld beautifully.

Taste and Adjust
Taste the chili and adjust seasoning with additional salt, pepper, or cayenne if desired. Add sugar if the tomatoes are too acidic. Adjust thickness by simmering longer or adding a splash of broth.

Serve and Garnish
Ladle into bowls and serve hot. Top with cilantro, avocado, cheese, or sour cream, and squeeze lime over the top if desired. Pair with crusty bread, cornbread, or rice for a complete meal.