| 2 | tbsp | olive oil |
| 1 | unit | onion |
| 1 | unit | bell pepper |
| 2 | unit | carrots |
| 0.5 | tsp | salt |
| 4 | clove | garlic |
| 2 | tbsp | chili powder |
| 0.67 | tbsp | cumin |
| 0.67 | tbsp | smoked paprika |
| 1 | tsp | oregano |
| 1.75 | lb | fire roasted tomatoes |
| 1.88 | lb | black beans |
| 0.94 | lb | pinto beans |
| 2 | cup | vegetable broth |
| 0.25 | cup | sour cream |
| 0.25 | cup | cheddar cheese |
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped 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.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, and vegetable broth. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat.
For the best texture and flavor, 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.
Add red wine vinegar or lime juice, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with sour cream and cheese.