Prep all your veggies. Be sure to dice and chop the celery, bell pepper and onion to a size that you would like in your chili. For extra chunky chili, keep a larger size, for a smoother chili, finely chop the veggies. For the beans, I like to drain and rinse my beans in cool water to prep.
Warm a large soup pot over high heat. Add in the olive oil.
Add in the onion. Sweat onions for about two minutes, stirring into the oil with a wooden spoon. Then add in the celer, garlic and bell pepper. Add in the bay leaf. Toss the veggies in the oil and cook for about 3-4 minutes, until they start to brown and get a bit tender.
Reduce heat to medium and add in the canned tomatoes, tomato paste, 1 cup of the veggie broth, chili powder, cumin and optional molasses. Stir together until combined.
Add in the beans and salt and pepper. Cover chili with lid and allow to simmer for 5 minutes on medium or med-low. When in doubt, lower the temp and cook a bit longer. You don't want to burn your chili or any of the added spices.
Remove lid and give the chili a good stir. If desired, add in another ½ - 1 cup of the veggie broth. stir, then simmer again for 3-5 minutes on medium or low. Your chili will be ready to eat when everything is bubbling nicely and cooked through. The longer you simmer, the more the flavors will marinate the veggies and beans - thus making this recipe delicious the next day as leftovers. Or you can make it ahead of time!
Serve chili piping hot with desired topping on top. Try fresh cilantro, corn bread, peanuts, corn chips or vegan sour cream or shredded cheese. Store leftovers in the fridge for up to one week.