Set a large pot or dutch oven over medium heat and add olive oil. Once hot, add onion and peppers and sauté 5 minutes. Add garlic and cook another minute.
Mix together spices and add to pot, stirring and cooking 30 seconds, until fragrant. Add tomatoes with their juices and stir well, scraping any stuck bits from the bottom of the pot.
Add the beans and stir well, then add 2 cups vegetable broth. Add more broth if you like for a less thick chili.
Bring to a boil, then reduce heat and simmer 15-20 minutes. Serve with your favorite toppings.