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2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1 large can (28 ounces) diced tomatoes, with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth
1 bay leaf
Optional Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, etc.
In a large heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, carrot, celery and salt. Stir to combine and cook until the vegetables are tender and the onion is translucent.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly. Taste test what you have there so far - if you need to adjust the spice ratio, go for it.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Bring 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 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
Enjoy!