1.In a large Dutch oven warm the olive oil until shimmering. Add the onion, bell pepper, carrot, celery and ΒΌ 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.