Beach Bum Chili

Serves 6 To 8Prep 25 MinutesTotal 1 Hour 10 Minutes

Ingredients

2 tablespoonsextra virgin olive oil
1 mediumred onion, chopped
1red bell pepper, chopped
2 mediumcarrots, chopped
2celery stalks, chopped
½ teaspoonsea salt
1 tablespoonminced garlic (about 4 cloves)
1 tablespoonchili powder
2 teaspoonsground cumin
1½ teaspoonssmoked paprika
1 teaspoondried oregano
2 (15-ounce)cans diced tomatoes (I like fire-roasted, but any kind will do)
2 (15-ounce)cans black beans, drained and rinsed
1 (15-ounce)can kidney or pinto beans, drained and rinsed
2 cupsvegetable broth or filtered water
1bay leaf
½ cupchopped fresh cilantro leaves, plus more for garnish
1½ teaspoonsred wine vinegar or lime juice, or to taste
Toppings and garnishes: chopped cilantro, sliced avocado, tortilla chips, Nach-Yo Everyday Cheese Sauce (page 177)

In a large heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the onion, bell pepper, carrots, celery, and ¼ teaspoon of the salt. Stir to combine and cook for about 10 minutes, stirring occasionally, until the vegetables are tender and slightly browned.
Add the garlic, chili powder, cumin, smoked paprika, and oregano and cook, stirring constantly, for about 1 minute, until well combined and the garlic has a chance to cook.
Add the tomatoes and their juices, the black beans, kidney beans, vegetable broth, and bay leaf. Stir to combine and bring the mixture to a simmer. Continue cooking, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat.