Add onion, carrots, celery, bell pepper and jalapeno to large pot and cook for 7-10 minutes. If veggies stick to pot, add a 1-2 tbsp of water or veggie broth.
Add garlic, chili powder, cumin, paprika, oregano, and crushed red pepper flakes. Stir constantly and cook till fragrant, about 1 minute.
Add can of tomatoes with their juices, cans of beans, frozen corn, veggie broth, lime juice and hot sauce if using. Mix all ingredients together and simmer for 30 minutes.
After 30 minutes you can serve the chili or continue to cook till ready. Optional, blend 1 ½ cups of chili to make thicker.