Hippie’s Texan Vegan Chili

Directions

1. In a large pot, sauté the onion, bell pepper, carrot, celery and 1/4 teaspoon salt over medium heat for 7-10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant, about 1 minute.
3. Add the diced tomatoes, black beans, pinto beans, veggie broth and bay leaf. Stir to combine, then bring the mixture to a simmer and continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer for 30 minutes.
4. Remove from heat.
5. Transfer 1 1/2 cups of chili to the blender and blend until smooth, then pour the blended mixture back into the pot.
6. Add the chopped cilantro and mix in the vinegar to taste.
7. Serve and garnish with fresh cilantro, avocado slices and coconut yogurt!