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Chop the onion into small pieces and add to a pan with the oil.
Saute until translucent, about 5-10 minutes.
Add in the chopped celery, bell pepper, corn, serrano pepper (see notes about spice), garlic and saute an additional 5 minutes.
Add in all of the spices, coconut sugar, salt, and bay leaves and mix well.
Add in all remaining ingredients and bring to a low boil.
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.
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.
Transfer back to the pot and stir to combine.
Serve warm with sour cream, cilantro, avocado and enjoy!