In a large pot, heat 2 tablespoons of oil over medium heat. Once shimmering, add 1 finely chopped onion and 1 diced green pepper, sautéing for about 5 minutes until they soften and the onion turns translucent.

Next, add 3 minced garlic cloves to the pot and sauté for an additional 1-2 minutes, stirring constantly until fragrant.

Stir in 2 cups of chopped fresh tomatoes and cook for another 3-5 minutes.

Now, add in 2 cups of vegetable broth, 3 cups of cooked beans, 1 tablespoon of tomato paste, and all your spices. Stir well to combine everything.

Increase the heat slightly and let the chili simmer uncovered for about 30 minutes.

To achieve a creamier texture, use an immersion blender to blend a portion of the chili directly in the pot, or carefully transfer about half to a blender, then return it to the pot.

Ladle the chili into bowls and serve hot, garnished with fresh cilantro or parsley if desired.