Ingredients
2tbspextra-virgin olive oil
1red onion,chopped, medium
1red bell pepper,chopped, large
2carrots,chopped, medium
2celery ribs,chopped
½tspsalt,divided
4garlic cloves,pressed or minced
2tbspchili powder
2tbspground cumin
1½tspsmoked paprika
1tspdried oregano
28ozdiced tomatoes,or 2 small cans, with their juices
30ozblack beans,rinsed and drained
15ozpinto beans,rinsed and drained
2cupsvegetable broth,or water
1bay leaf
2tbspfresh cilantro,chopped, plus more for garnishing
1tspsherry vinegar,or red wine vinegar, or lime juice, to taste
cilantro,chopped
avocado,sliced
tortilla chips
sour cream,or crème fraîche
cheddar cheese,grated
Preparation
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of the salt.
Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent for about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly for about 1 minute.
Add the diced tomatoes and their juices, the drained 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 and discard the bay leaf. For the best texture and flavor, transfer 1½ cups of the chili to a blender, making sure to get some of the liquid portions.
Securely fasten the lid and blend until smooth then pour the blended mixture back into the pot.
Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too.
Divide the mixture into individual bowls and serve with garnishes of your choice.
This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
