### Instructions:
1. **Sauté Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. **Combine Ingredients:** Add the rinsed and drained black beans, diced tomatoes (undrained), tomato sauce, green chiles (if using), vegetable broth, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using) to the pot.
3. **Simmer and Season:** Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes to allow the flavors to meld. Stir occasionally.
4. **Taste and Adjust:** Taste the chili and season with salt and black pepper as needed. If you prefer a thicker chili, you can mash some of the black beans against the side of the pot with a spoon.
5. **Serve:** Ladle the hot chili into bowls and garnish with your favorite toppings like fresh cilantro, sliced avocado, a dollop of vegan sour cream, or a squeeze of lime. Serve immediately with tortilla chips for dipping.
### Short Tips:
* **Prep Ahead:** Chop your veggies in advance to make this recipe even quicker on a busy weeknight.
* **Spice Level:** Adjust the amount of cayenne pepper and green chiles to suit your heat preference. For a milder chili, omit them entirely.
* **Thicker Chili:** If you like an extra thick chili, mash about half a can of black beans before adding them to the pot, or use an immersion blender to pulse a small portion of the chili once cooked.
* **Freezer Friendly:** This chili freezes beautifully! Store cooled leftovers in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
* **Flavor Boost:** For an extra layer of flavor, add a bay leaf to the pot while simmering and remove it before serving.
