Vegetarian Chili

• 2 Tbsp Olive oil
• 1 Medium red onion, chopped
• 1 Large red bell pepper, chopped
• 2 Medium carrots, chopped
• 2 Celery, chopped
• ½ tsp Salt, divided
• 4 Cloves Garlic, pressed or minced
• 2 tsp Ground cumin
• 1 ½ tsp Smoked paprika
• 1 tsp Dried oregano
• 1 Large can (28 ounces) Diced tomatoes, with their juices
• 2 Cans (15 ounces each) Black beans, rinsed and drained
• 1 Jar Mexican BlendaBella
• 2 Cups Vegetable broth or water
• 1 Bay leaf
• 2 Tbsp Chopped fresh cilantro, plus more for garnishing
• 1 to 2 tsp Sherry vinegar or red wine vinegar or lime juice, to taste
• For garnish Chopped cilantro
• For garnish Sliced avocado
• For garnish Tortilla chips
• For garnish Chopped green onions

Instructions

1. Heat olive oil in a large pot. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt.
2. Cook for about 7 to 10 minutes while stirring occasionally, or until the vegetables are tender and the onion is translucent.
3. Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant, about 1 minute.
4. Add the diced tomatoes and their juices, black beans, Mexican BlendaBella, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally. Simmer for 30 minutes. Remove the chili from heat.
5. With an immersion blender blend the chili briefly until it has a thick chunky consistency.