Heat the oil in a dutch oven over medium-high heat; add the celery, onion and bell pepper. Cook, stirring, until the vegetables soften, about 3 minute.
Add the garlic and cook, stirring, 1 minute.
Stir in the chipotle chilies and sun-dried tomatoes. Add the crushed tomatoes, black beans, garbanzo beans, red kidney beans, white kidney beans, cannellini beans, vegetable broth, 2 cups water, chili powder, cumin, oregano, salt, thyme, red pepper flakes and black pepper to taste. Heat the chili to a boil over medium-high heat.
Reduce the heat to a simmer. Cover the pot; cook the chili, stirring occasionally, for 20 minutes.
