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Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
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Add the chili powder, cumin, paprika, chipotle peppers and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
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Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
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Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
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Serve the chili in bowls with optional toppings.
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Refrigerate any leftovers. The chili tastes even better the next day!