Add the olive oil to a Dutch oven and place over MEDIUM heat. Add the onion, carrot, bell pepper, and jalapeno and cook, stirring for several minutes until tender. Reduce the heat to LOW and add the garlic, chili powder, cumin, smoked paprika, oregano, crushed red pepper flakes, and black pepper. Cook, stirring to toast the spices, about 1 minute. Add the broth, diced tomatoes, tomato sauce, all the beans, and the bay leaf. Stir to combine then increase the heat to MEDIUM-HIGH and bring the mixture to a boil. Reduce the heat to LOW, cover the pot, and simmer for 30 minutes.