Ingredients
Directions
- 1
Warm the olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, 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.
- 2
Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- 3
Add the diced tomatoes and their juices, the drained 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.
- 4
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. Blend until smooth.
- 5
Add toppings of choice and enjoy!!
