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Heat the oil in a stockpot over medium heat. Add the celery, onion, and pepper. Sauté 3-5 minutes until onions are soft. Add the beef crumbles, sauté 5 minutes until crumbles have browned. Add the garlic and sauté 1 additional minute until fragrant.
Add the beans, tomatoes with their juices, tomato sauce, chili powder, cumin, salt and black pepper. Stir until well combined. Bring to a simmer and cover, let cook for 30 minutes until flavors blend together.
Taste and adjust seasoning as desired. Top with vegan sour cream, avocado, vegan cheddar shreds and sliced scallions or chives, if desired.
Note: Add 2 ounces of freshly brewed espresso when adding the garlic for an added richness in flavor. Additionally, add 2 tablespoons of Tamari after the chili has simmered to bring out a meaty umami pop of flavor. 1 teaspoon of ground cinnamon is a great for some aromatic flare, added after the chili has simmered.