Step 1

Cook the vegetables. Heat the oil in a large pot on medium heat. Add the diced onion, bell peppers, carrot and celery. Stir and cook for 4 to 5 minutes, or until the vegetables have softened.

Step 2

Add the aromatics. Add the garlic, chili powder, cumin, oregano, paprika, salt, and tomato paste. Stir for another minute, until fragrant.

Step 3

Let it simmer. Add the black beans, kidney beans, pinto beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf. Stir it, increase the heat to high to bring it to a boil, then reduce the heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally. If you prefer a more liquid-y chili, add another cup of vegetable broth.

Step 4

Serve. Before serving, remove the bay leaf. Ladle servings into individual bowls and top with your favorite garnishes.