Directions

1. In a large Dutch oven warm the olive oil until shimmering. Add the onion, bell pepper, carrot, 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 black beans and pinto beans, broth and bay leaves. Stir to combine and let the mixture come to a simmer.
   
4. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat.
   
5. Blend the chili briefly with an immersion blender until it reaches a thicker, more chili-like consistency. Add the cilantro, stir to blend, and then mix in the lime juice, to taste. Add 1/4 teaspoon salt to taste. Serve immediately with desired garnishes. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.