Ingredients
| 2 tbsp | Extra virgin olive oil |
| 1 medium | Red onion (chopped) |
| 1 large pepper(s) | Red bell pepper (chopped) |
| 2 medium | Carrots (chopped) |
| 2 medium stalk(s) | Celery (chopped) |
| 1/4 tsp | Salt |
| 4 clove(s) | Garlic (pressed or minced) |
| 2 tbsp | Chili powder |
| 2 tsp | Cumin |
| 1 1/2 tsp | Paprika, smoked |
| 1 tsp | Oregano, dried |
| 1 can(s) (28oz) | Diced tomatoes, low sodium, canned |
| 2 can (15oz) | Black beans, canned (rinsed and drained) |
| 1 can(s) (15oz) | Pinto beans, canned (rinsed and drained) |
| 2 cup | Vegetable stock/broth, low sodium (or water) |
| 1 leaf | Bay leaf |
| 2 tbsp | Cilantro (coriander) (chopped; more for garnish if desired) |
| 1 whole lime(s) | Lime juice (fresh) (can use sherry vinegar or red wine vinegar, to taste) |
| 1/4 tsp | Salt |
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until simmering. Add the chopped onion, bell pepper, carrot, celery, and salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent (about 7 to 10 minutes).
- Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained and rinsed black beans, and pinto beans, vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat.
- For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid, and blend until smooth (watch out for hot steam). Add the blended mixture back into the pot and stir to combine.
- Add the chopped cilantro, stir to blend, and then mix in the lime juice (or vinegar) and add salt, to taste.
- Divide the mixture into individual bowls and serve with garnishes of your choice.
