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Ingredients
* 2 tbsp extra-virgin olive oil
* 1 medium red onion, chopped
* 1 large red bell pepper, chopped
* 2 medium carrots, chopped
* 2 stalks celery, chopped
* salt, to taste
* 4 cloves garlic, minced
* 2 tbsp chili powder
* 2 tsp ground cumin
* 1 tsp smoked paprika
* 1 tsp dried oregano
* 1 large can (28 ounces) diced tomatoes
* 2 cans black beans, rinsed and drained
* 1 can pinto beans, rinsed and drained
* 2 cups vegetable broth
* 1 bay leaf
* 2 tbsp chopped fresh cilantro
* 1 tsp sherry vinegar
* Garnishes: chopped cilantro, sliced avocado, cheddar cheese – whatever you like!
Instructions
1. In a large pot over medium heat, add olive oil and chopped onion, bell pepper, carrot, celery and salt. Stir occasionally- about 10 min. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant – 1 min.
2. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let simmer for 30 minutes.
3. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and then pour the blended mixture back into the pot.
4. Add the chopped cilantro, and vinegar. Serve and enjoy! This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
