Step-by-Step Instructions

1. 1.Prepare the Base

   Add 2 tablespoons of olive oil to a large pot and allow it to heat. Add 2 bay leaves and sauté for a few seconds. Then, add 2 cups of diced red onion and 1/4 cup of minced garlic. Sauté on medium heat until the onions and garlic turn golden brown, stirring occasionally.

2. 2.Prepare Beans and Tomatoes

   While the onions are sautéing, open the cans of kidney beans, chickpeas, and black beans. Drain them thoroughly using a colander and rinse them well under running water. Next, pour the contents of two cans of fire-roasted tomatoes into a food processor and grind them until crushed. This will help thicken the chili.

3. 3.Add Beets and Tomatoes

   Once the onions and garlic are golden brown, add 1 cup of diced beets to the pot and stir. Pour in the first can of ground roasted tomatoes and stir to combine. Then, add 4 cups of vegetable broth and stir again. Finally, add the second can of ground roasted tomatoes to the pot.

4. 4.Incorporate Beans and Spices

   Add 3/4 of the rinsed mixed beans to the pot and stir. Take the remaining 1/4 of the mixed beans and grind them in the food processor until coarsely crushed. Add these ground beans to the pot, as they will also help thicken the chili. Add 1 teaspoon of salt, 1 tablespoon of roasted cumin powder, 1 tablespoon of Mexican red chili powder, 1 tablespoon of thyme, 1 tablespoon of coriander powder, 2-3 chopped serrano peppers, and 1 teaspoon of smoked paprika. Stir all ingredients well to combine.

5. 5.Simmer and Finish

   Cover the pot and let the chili simmer for 20 minutes. After 20 minutes, remove the lid and add 1 cup of diced red bell pepper. Stir the chili, then add some water as required to achieve your desired consistency. Let it simmer uncovered for a few more minutes. Finally, stir in 1/4 cup of chopped cilantro. The chili is now ready to be served.