Step-by-Step Instructions

1. 1.Chop all vegetables

   Dice 1 medium red onion, 1 red bell pepper, 2 medium carrots (cut down middle, then into half-moon shapes), 2 celery ribs (diced), and mince 4 cloves of garlic.

2. 2.Sauté vegetables

   Add 2 tbsp olive oil to a Dutch oven. Add chopped onions, bell pepper, carrots, and celery. Add 1/4 tsp salt. Sauté for 5-10 minutes until vegetables are translucent.

3. 3.Add garlic and spices

   Add minced garlic and sauté for 30 seconds until fragrant. Then add 2 tbsp chili powder, 2 tsp ground cumin, 2 tsp smoked paprika, and 1 tsp dried oregano. Sauté for about 1 minute to combine all flavors.

4. 4.Combine with tomatoes and beans

   Add a 28oz can of diced tomatoes. Rinse 2 cans of black beans and 1 can of pinto beans, then add them to the pot. Stir everything together.

5. 5.Add broth and simmer

   Pour in 2 cups of vegetable broth and add 1 bay leaf. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover the Dutch oven and let it cook for 30 minutes.

6. 6.Remove bay leaf and blend

   Take the chili off the heat. Carefully remove and discard the bay leaf. Scoop out approximately 2 cups of the chili into a blender. Pulse the blender a few times to achieve a chunky, not completely smooth, texture.

7. 7.Finish and season

   Pour the blended chili back into the Dutch oven and mix well with the rest of the chili. Roughly chop 2 tbsp of cilantro and add it to the chili. Roll 1 lime on the cutting board to release its juices, then cut it in half and squeeze the juice into the chili. Add an additional 1/2 tsp of salt, or to taste.

8. 8.Serve and garnish

   Ladle the vegetarian chili into bowls. Garnish with a sprinkle of fresh cilantro and 1-3 healthy dollops of sour cream.