Easy Vegan Chili with Beans and Diced Tomatoes

0 Base Flavor: Warm the oil in a large pot or dutch oven over medium-high heat. Add the onion and sauté for 3 to 5 minutes, until the edges are beginning to brown. Add the bell pepper, carrot, and celery and sauté for an additional 3 to 5 minutes, stirring occasionally.
1 Aromatics: Add the garlic, chili powder, cumin, oregano, cayenne (if using), and salt. Mix well and sauté for 2 to 3 minutes, until the spices are just beginning to stick to the bottom of the pot. medium high saute onion 3 to 5 min.
2 Simmer: Add the beans, crushed and diced tomatoes, vegetable broth, and water to the pot. Mix well, scraping any browned bits off the bottom of the pot as needed. Cover the pot and bring to a boil over high heat. Once boiling, uncover and reduce the heat to medium, maintaining a simmer. Simmer for 20 to 25 minutes, stirring occasionally. If the chili begins to splatter you can reduce the heat slightly, or cover it with a splatter screen.
3 Serve: Sample the chili and add any additional salt, if needed. Serve warm, and top as desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to 2 months.