Veggie Chili

Veggie Chili
Serves 4-6.

¼ cup olive oil
1 medium white onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 celery stalks, chopped
Kosher salt
3 cloves garlic, minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
Pinch of cinnamon
2 teaspoons unsweetened cocoa powder
1 (28-ounce) can whole tomatoes, crushed up, with their juices
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
1 to 2 teaspoons lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, (optional)

1. In a large, heavy-bottomed pot, warm the olive oil over medium heat until shimmering. Add the chopped onion, bell pepper, carrot, celery and 2 big pinches of salt. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, about 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika, oregano, cinnamon and cocoa powder. Cook, stirring constantly, until fragrant, about 1 minute.
3. Add the tomatoes and their juices, drained beans, broth or water, and the bay leaf, and stir to combine. Bring to gentle boil, then simmer for 30 to 45 minutes.
4. Transfer 1 1/2 cups of the chili to a blender, making sure to get some liquid, too. Blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot.
5. Season to taste with lime juice and salt. Serve with cilantro, avocado, tortilla chips, sour cream and grate cheese, if you choose. Will keep in the refrigerator for about 4 days or you can freeze it for longer-term storage. Adapted from www.cookieandkate.com.

NOTE: to make it spicier, add a little canned chipotle in adobo, or increase the chili powder.