1-First, prepare all ingredients by chopping vegetables and rinsing beans to set the stage for smooth cooking. This prep work takes about 20 minutes and helps everything come together without hassle.

2-Next, heat a large pot over medium heat and warm the olive oil until shimmering. Add the chopped red onion, red bell pepper, carrots, celery, and half of the salt, cooking until the vegetables soften and the onion turns translucent, about 7 to 10 minutes. This step builds a strong flavor base that makes the chili extra tasty.

3-Then, stir in the garlic, chili powder, ground cumin, smoked paprika, and dried oregano, cooking for about 1 minute until fragrant. Pour in the diced tomatoes with their juices, black beans, pinto beans, vegetable broth or water, and bay leaf, then bring to a simmer. Let it cook gently for 30 minutes, stirring occasionally to blend the flavors.

4-After that, remove the pot from heat and discard the bay leaf. For a thicker texture, transfer 1 ½ cups of the chili with some liquid to a blender and puree until smooth, then return it to the pot. You can also use an immersion blender or mash the chili directly in the pot for the same effect.

5-Finally, mix in the chopped cilantro and sherry vinegar or lime juice, adjusting salt as needed. Serve hot with your favorite garnishes like avocado or tortilla chips. This whole process yields 4 to 6 servings and takes about 1 hour total, making it ideal for a quick weeknight dinner.