Directions

1. Heat olive oil in skillet or stockpot over medium heat. Add onion, bell pepper, carrot, celery, and salt. Stir to combine and cook until vegetables are tender, 7 to 10 minutes.
2. While vegetables are cooking, stir together chili powder, cumin, smoked paprika, oregano, and cayenne in a small bowl. When vegetables are tender, add the garlic, jalapeño, bay leaf and spice mixture. Stir and cook until fragrant, about 2 minutes.
3. Add tomatoes with their juices, drained beans, and broth. Stir to combine and bring to a simmer. Reduce heat and continue cooking on a low simmer for 20 to 30 minutes. Remove chili from heat and stir in red wine vinegar.
4. Carefully remove 1 cup of the chili to a quart container and pulse quickly with immersion blender until the chili has a thick consistency. Add blended chili back into the pot or skillet and stir to give the chili a thicker consistency.
5. Serve hot topped with garnishes of your choice.