1-First, prepare all ingredients by washing vegetables, chopping onions, garlic, bell peppers, and measuring spices; this helps ensure a smooth cooking process.

2-Second, heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat until shimmering, then add 1 medium chopped red onion, 1 large chopped red bell pepper, 2 medium chopped carrots, 2 ribs chopped celery, and ¼ teaspoon of the salt. Cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

3-Third, stir in 4 cloves of pressed or minced garlic, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 ½ teaspoons smoked paprika, and 1 teaspoon dried oregano; cook for 1 minute until fragrant.

4-Fourth, add 1 large can (28 ounces) or 2 small cans (15 ounces each) of diced tomatoes with their juices, 2 cans (15 ounces each) of rinsed and drained black beans, 1 can (15 ounces) of rinsed and drained pinto beans, 2 cups vegetable broth or water, and 1 bay leaf. Stir to combine and bring to a simmer.

5-Fifth, cook for 30 minutes, stirring occasionally and adjusting the heat to maintain a gentle simmer.

6-Sixth, remove from heat and discard the bay leaf.

7-Seventh, blend about 1 ½ cups of the chili until smooth and return it to the pot, or mash it to your desired texture.

8-Finally, stir in 2 tablespoons of chopped fresh cilantro and 1 to 2 teaspoons of sherry vinegar, red wine vinegar, or lime juice to taste, along with additional salt if needed, then serve with your preferred garnishes.