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Export 15 ingredients for grocery delivery
Step 1
Heat the olive oil in a large Dutch oven over medium heat. Add chopped onions, bell peppers, jalapeno (if using), carrots, and celery. Season with a pinch of salt and cook, stirring occasionally until the vegetables are softening, and the onion is translucent; about 5 to 7 minutes.
Step 2
Stir in the garlic, chili powder, cumin, smoked paprika, and oregano and cook until fragrant; about 1 minute.
Step 3
Add the tomatoes with their juices, black and pinto beans, water, and bay leaf. Stir to combine and bring the chili to a simmer. Maintain a simmer and cook, stirring as needed, for 30 minutes.
Step 4
Remove from the heat and stir in fresh parsley or cilantro, season to taste with salt and pepper, and serve with favorite toppings. Squeeze a bit of lime into chili before serving for a pleasing balance of acidity.