homemade vegan chili

SO GOOD!  My husband declared that he really liked it and he typically doesn't like chili.  Everything about this chili was great.

homemade vegan chili (slightly adapted from cookieandkate.com)
2 tablespoons extra virgin olive oil
1 medium red onion, chopped
1 large red pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1/2 teaspoon salt, divided
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
2 (15 ounce) cans petite diced tomatoes
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
2 cups vegetable broth
1 bay leaf
2 tablespoons chopped fresh cilantro plus more for garnish
1 to 2 teaspoons red wine vinegar or lime juice to taste
garnishes:  shredded vegan cheese, green onions, tortilla strips, etc.

In a large Dutch oven, warm the olive oil.  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 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 chili from the heat and discard the bay leaf.  For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion.  Blend then put back into the pot. (I USED AN IMMERSION BLENDER- SO MUCH EASIER!)
Add the chopped cilantro, stir to combine, and then mix in the vinegar to taste.  Add salt to taste too.  Divide the chili in to bowls and serve with garnishes of your choice.