Use a heavy skillet or Dutch oven and place over medium-high heat. Add the olive oil. Chop and saute the onion, carrot, and red bell pepper for about five minutes, until soft. Stir in minced garlic and jalapeño.
Add the tomato paste and stir it with the vegetables, coating them. Brown for about 1 minute. Add the tomatoes (undrained), the beans, the broth, and the seasoning, along with salt and pepper to taste.
Bring the pot to a boil and then reduce the heat to a low simmer. Reduce, if you want a thicker chili. Cook for about an hour.
Serve over roasted root vegetable fries if desired, then top with sour cream, cheese, and cilantro, if desired.