1-First, heat the olive oil in a large pot over medium heat until it shimmers. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon salt, then cook while stirring occasionally until the vegetables are tender and onions are translucent, about 7 to 10 minutes. This step builds a flavorful base for your chili.

2-Next, add the garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly and cook until fragrant, about 1 minute, to release those aromatic spices. Then, incorporate the diced tomatoes with their juices, black beans, pinto beans, vegetable broth, and bay leaf. Stir everything together, bring it to a simmer, and cook uncovered for 30 minutes, stirring occasionally to let the flavors meld.

3-Once done, remove the pot from the heat and discard the bay leaf. Blend about 1 ½ cups of the chili until smooth using a blender or immersion blender, then return it to the pot to thicken the mixture, mimicking a slow-cooked style for that creamy texture. Stir in the chopped cilantro and vinegar or lime juice to taste, and add the remaining salt as needed for perfect seasoning.

4-Finally, serve your chili hot with your favorite garnishes. As a tip, adding that splash of vinegar or lime juice at the end enhances the brightness and complexity, making every bite more enjoyable. This method not only thickens the chili but also makes it adaptable for various occasions, like family dinners or potlucks.