Servings: 4

1tablespoons extra-virgin olive oil 1tablespoons extra-virgin olive oil
1 medium red onion, chopped 1 medium red onion, chopped
1 large red pepper, chopped 1 large red pepper, chopped
2 medium carrots, chopped 2 medium carrots, chopped
2 ribs celery, chopped 2 ribs celery, chopped
½ teaspoon salt, divided ½ teaspoon salt, divided
4 cloves garlic, pressed or minced 4 cloves garlic, pressed or minced
2 teaspoons chilli powder 2 teaspoons chilli powder
2 teaspoons ground cumin 2 teaspoons ground cumin
1 ½ teaspoons smoked paprika 1 ½ teaspoons smoked paprika
1 teaspoon dried oregano 1 teaspoon dried oregano
2 cans (400g each) diced tomatoes, with their juices 2 cans (400g each) diced tomatoes, with their juices
2 cans (400g each) black beans, rinsed and drained 2 cans (400g each) black beans, rinsed and drained
1 can (200g) pinto beans, rinsed and drained 1 can (200g) pinto beans, rinsed and drained
2 cups vegetable broth or water 2 cups vegetable broth or water
1 bay leaf 1 bay leaf
2 tablespoons chopped fresh coriander, plus more for garnishing 2 tablespoons chopped fresh coriander, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Garnishes: chopped coriander, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc. Garnishes: chopped coriander, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

INSTANT POT METHOD
Heat the oil until hot and then add the chopped onion, pepper, carrot, celery and ¼ 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.
Stir in all the other ingredients, put on the lid, close the value and cook for 10 minutes natural release.
Before serving add the chopped coriander, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too. Divide the mixture into individual bowls and serve with garnishes of your choice.
STANDARD METHOD
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ 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, chilli powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth 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. Remove the chilli from the heat.
For the best texture and flavour, transfer 1 ½ cups of the chilli to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chilli briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chilli-like consistency.)
Add the chopped coriander, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too. Divide the mixture into individual bowls and serve with garnishes of your choice. This chilli will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.