1 Onion, Diced

3 Cloves Of Garlic, Minced

1 Bell Pepper, Diced

1 Jalapeno Pepper, Seeded And Minced (Optional, For Spiciness)

1 Teaspoon Smoked Paprika

Salt To Taste

Black Pepper To Taste

2 Cups Vegetable Broth

2 Tablespoons Chili Powder

1 Tablespoon Olive Oil

Step: 1

Heat The Olive Oil In A Large Pot Over Medium Heat.

Step: 2

Add The Onion, Garlic, Bell Pepper, And Jalapeno Pepper. Sauté For About 5 Minutes Until The Vegetables Soften.

Step: 3

Add The Carrots, Celery To The Pot. Cook For An Additional 5 Minutes.

Step: 4

Add The Smoked Paprika, Salt, Cumin, And Pepper To The Pot. Stir Well To Combine All The Ingredients.

Step: 5

Add the Diced Tomatoes, Tomato Paste, and Vegetable Broth. Bring The Chili To A Boil, Then Reduce The Heat To Low. Simmer For About 30-40 Minutes, Stirring Occasionally, To Allow The Flavors To Meld Together.

Step: 6

Taste And Adjust The Chili Powder According To Your Preference.

Step: 7

Add the Kidney Beans, Black Beans. Stir Well To Combine All The Ingredients.

Step: 8

Taste And Adjust The Salt According To Your Preference.

Step: 9

Serve The Vegan Chili Hot, Garnished With Your Favorite Toppings Such As Avocado Slices, Chopped Cilantro, Or Vegan Sour Cream.