In a large pot or dutch oven over medium heat, saute onions, carrots, and garlic in olive oil until tender, about 4-5 minutes. Season lightly with salt and pepper as they cook.Add all other ingredients into the same pot with veggies. Season sparingly with salt and pepper at this point. Bring to a boil, stirring almost constantly, and then reduce to a low simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.Taste and adjust salt and pepper amounts. Remove the bay leaf. Serve topped with your favorite chili toppings (sour cream or plain Greek yogurt, shredded cheddar, onions, crackers, etc.).