Saute onion, garlic, celery and carrots and peppers for up 10 minutes until softened, with onion translucent and sweet.
Simmer for 25 minutes.
This part is optional, but makes a huge difference to flavor. Take 2 cups of the softened chili after 15 minutes, blend, and add back to pan.
Dish into bowls and serve with a leafy salad or crusty bread (avocado salad is my favorite with chili).