In a large pot over medium heat, warm the olive oil. Add the onions, carrots, celery, red pepper and a dash of salt.
Stir occasionally until the vegetables are tender and the onion translucent (about 7 - 10 minutes).
Add the garlic, cumin, paprika and oregano. Stir constantly for about a minute until fragrant.
Add chopped tomatoes and their juice, the drained and washed black beans and the vegetable broth. Stir through and wait for the chilli to simmer (you can add a bay leaf here if you want).
Once the chilli reaches a gentle simmer, let it cook for about 30 minutes, stirring occasionally. The chilli is ready when there is little to no liquid left.
Serve and enjoy.
There are 167 calories in 1 serving of Homemade Vegan Chili.