2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1/2 teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
2 – 15 ounce cans fire roasted diced tomatoes, undrained
1 – 15 ounce can black beans, undrained
2 – 15 ounce cans kidney beans, undrained
1 – 15 ounce can white northern or cannellini beans, undrained
2 cups vegetable stock
Garnishes: sour cream or grated cheddar cheese
In a large Dutch oven or stock pot, warm the olive oil over medium heat until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the beans and their juices, vegetable stock and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
Add salt to taste. Serves 6.
Note: You can use an envelope of McCormick chili seasoning instead of chili powder, cumin, paprika and oregano