Dice the yellow onion and red bell pepper. Mince the garlic and chipotle peppers in adobo sauce.

Heat the olive oil in a large pot over medium heat. Add the yellow onion and red bell pepper.

Sauté the vegetables for 5 minutes until softened. Stir occasionally with the wooden spoon.

Add the minced garlic, chili powder, ground cumin, and smoked paprika. Stir for 1 minute until fragrant.

Pour in the fire-roasted diced tomatoes and vegetable broth. Add the minced chipotle peppers in adobo sauce.

Drain and rinse the black beans. Add the black beans, sea salt, and black pepper to the pot.

Bring the chili to a simmer over medium-high heat. Reduce the heat to low once simmering.

Simmer uncovered for 12 minutes until thickened. Stir occasionally to prevent sticking.

Taste the chili and adjust sea salt or chipotle peppers in adobo sauce if desired. Serve hot.