1-First, prepare all the vegetables by washing them thoroughly, then chopping the red onion, red bell pepper, carrots, and celery. Mince or press the garlic to release its full aroma, and rinse and drain the beans to remove excess sodium.

2-Next, heat the 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing them until they become translucent and fragrant, which takes about 3-5 minutes and sets the flavor foundation.

3-Then, stir in the chopped red bell pepper, carrots, celery, chili powder, ground cumin, smoked paprika, and dried oregano. Cook this mixture for another 2 minutes to let the spices bloom and mix with the veggies for added depth.

4-Now, add the diced tomatoes with their juices, black beans, pinto beans, vegetable broth, bay leaf, and the divided salt. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally to blend the flavors.

5-Finally, stir in the chopped cilantro and sherry vinegar or lime juice to taste, adjusting seasonings as needed. For a smoother texture, you could blend a portion of the chili if desired, making it even heartier.