Homemade Vegetarian Chili

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,
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 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 1 ½ 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.)

Add the chopped cilantro, stir to combine, and then mix in the vinegar, to
taste. Add salt to taste, too—I added ¼ teaspoon more at this point.
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.