Step 1

Chop the onion into small pieces and add to a pan with the oil.

Step 2

Saute until translucent, about 5-10 minutes.

Step 3

Add in the chopped celery, bell pepper, corn, serrano pepper (see notes about spice), garlic and saute an additional 5 minutes.

Step 4

Add in all of the spices, coconut sugar, salt, and bay leaves and mix well.

Step 5

Add in all remaining ingredients and bring to a low boil.

Step 6

Cover, reduce heat to low and let simmer for about 25 minutes stirring occasionally to ensure the chili doesn't burn or stick to the bottom.

Step 7

After about 25 minutes, taste and adjust flavors as desired. Discard the bay leaves, then transfer about 2 cups of chili to a blender and blend until mostly smooth, leaving the lid slightly ajar to let the heat escape. Start the blender on the lowest setting and work up.

Step 8

Transfer back to the pot and stir to combine.

Step 9

Serve warm with sour cream, cilantro, avocado and enjoy!