Put the oil or other fat in a large dutch oven, soup pot, or stockpot, and warm the contents on medium heat.
Add the chili powder, pepper flakes, black pepper, and salt to the pot. Stir well in fat and sauté for 1 minute.
Add all the veggies to the pot and stir well to coat with the spice and salt mixture.
Add tomatoes to the pot and stir well.
Add broth to the pot and stir well. (In the recipe video, I add a vegetarian Golden Broth.)
Bring the mixture up to a boil. Cover the pot and turn the heat down to low. Simmer for one minute.
Remove the lid of the pot and carefully add the beans. Stir well and simmer, uncovered for 30 minutes.
After 30 minutes, the chili should have thickened. Remove from the heat and serve.
Alternatively, if you are in a hurry, you can serve the chili as a pasta-free, minestrone-type soup and forgo the 30 minutes uncovered simmer.
This chili will stay fresh in your refrigerator for 2-3 days. And, if stored in a freezer-proof container, this chili will stay fresh in your freezer for 2-3 months.