- 2 tbsp Arbosana Extra-Virgin Olive Oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 stalks of celery, chopped
- ½ tsp salt, divided
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp dried oregano
- One 28 oz can of diced tomatoes, with juice.
- Two 15 oz cans of Black beans, drained and rinsed.
- One 15 oz can pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tbsp chopped fresh cilantro, plus more for garnishing
- 1 to 2 tsp sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
- In a large 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 (about 8 minutes).
- Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook about 1 minute, while stirring constantly.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir and 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.
- For a good texture, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portions. Blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot.
- Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste. Divide the mixture into individual bowls and serve with garnishes of your choice.