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Homemade Vegetarian Chili
4 to 6 servings

[ INGREDIENTS ]

Coconut Oil
Red Onion
Red Bell Pepper
Carrots
Celery
Salt
Cloves Garlic
Chili Powder
Ground Cumin
Smoked Paprika
Dried Oregano
Tomatoes
Black Beans
Pinto Beans
Vegetable Broth
Bay Leaf
Fresh Cilantro
Lime Juice

[ INSTRUCTIONS ]

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm :
   
   2 Tablespoons Coconut Oil;
   until shimmering.
2. Add :
   
   1 Medium Red Onion, Chopped;
   1 Large Red Bell Pepper, Chopped;
   2 Medium Carrots, Chopped;
   2 Celery Ribs, Chopped;
   1/4 Teaspoon Salt, Divided;
3. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
4. Add :
   
   4 Garlic Cloves, Minced;
   2 Tablespoons Chili Powder;
   2 Teaspoons Ground Cumin;
   1 1/2 Teaspoons Smoked Paprika;
   1 Teaspoon Dried Oregano;.
5. Cook until fragrant while stirring constantly, about 1 minute.
6. Add :
   
   4 Cups of Fresh Chopped Tomatoes;
   2 Cans ( 15 ounces ) Black Beans, Rinsed and Drained;
   1 Can ( 15 ounces ) Pinto Beans, Rinsed and Drained;
   2 Cups Vegetable Broth;
   1 Bay Leaf;.
7. Stir to combine and let the mixture come to a simmer.
8. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
9. Remove the chili from heat and discard the bay leaf. ¹
10. Add :
    
    2 Tablespoons Fresh Cilantro, Chopped;
    stir to blend, and then mix in :
    
    2 Teaspoons Lime Juice, or to Taste

[ NOTE ]

¹ For the best texture and flavor, transfer 1 1/5 Cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth, then pour the blended mixture back into the pot. ( Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency. )

::: View the original recipe for Homemade Vegetarian Chili at cookieandkate.com