• 2 tablespoons of olive oil
  • 1 chopped red onion
  • 1 chopped bell pepper
  • 2 chopped carrots
  • 4 cloves of minced or pressed garlic
  • 2 ribs of chopped celery
  • Salt to taste
  • 2 tablespoons of chili powder
  • 2 teaspoons of ground cumin
  • 1 teaspoon of smoked paprika
  • 2 small cans of diced tomatoes
  • 1 teaspoon of dry oregano
  • 2 cups of black beans, properly rinsed and drained
  • 1 can of pinto beans, properly rinsed and drained
  • 3-4 spoons for freshly chopped cilantro
  • 1 bay leaf
  • 2 cups of vegetable broth
  • 1-2 teaspoons of lime juice, red wine vinegar, and sherry vinegar
  • Tortilla chips
  • Grated cheddar cheese


  1. Place a heavy-bottomed pot over medium flame and add olive oil. Let it shimmer and add the chopped bell pepper, onion, celery, carrot, and salt to taste. Stir it occasionally till the vegetables are tender and the onion has become translucent or for 10 minutes.
  2. Add chili powder, garlic, ground cumin, oregano, and paprika. Cook the mix till it leaves a fragrance or for about a minute.
  3. Add the tomatoes to the pot along with its juice. Cook it for 30 seconds and add the pinto and black beans along with the bay leaf and vegetable broth. Stir this and simmer the flame. Continue to cook by stirring it from time to time. Maintain a gentle flame and cook it for 30 minutes. Now, remove it from heat.

  1. To add a flavor and texture, take one cup of chili to the blender and blend till it is smooth enough. Pour the blend back into the pot. You can also use a potato masher until it is thick enough or blend the chili coarse with the help of an immersion blender. Do it till it reaches a chili-like consistency.
  2. Add the cilantro and stir for blending consistently. Mix the lime juice or sherry vinegar as per your taste. Add salt to taste if required. Divide this mixture into two bowls and garnish it with tortilla chips and cheddar cheese.

NOTES – You can preserve the chili in the refrigerator for four days and it is still going to taste great.