In a large pot or dutch oven over medium heat, add enough canola oil to lightly cover the entire bottom.
Add onions, red pepper, carrots and celery, to the pot, and season lightly with salt. Sauté until onions are translucent and other veggies are tender.
Add garlic and sauté for another minute.
Stir in the chili powder, cumin, and smoked paprika, and cook for about a minute.
Add in corn, kidney beans and chickpeas and stir to combine.
Add in can of diced tomatoes with its liquid.
Stir in tomato paste.
The chili may look a touch dry, but don't worry. Place the lid on the pot, and bring to a simmer, stirring occasionally. After about 10 minutes, remove the lid, reduce heat to medium-low, and continue simmering for 30-60 more minutes.
Serve warm with shredded cheddar cheese, green onions or sour cream.