50 Min

• 2 Carrots, diced
• 1 Yellow Onion, diced
• 2-3 Celery Stalks
• 1 lb Potatoes, diced
• 12 oz - 1 lb Cooked Beans, drained
• 2  cloves Garlic, roughly chopped
• 8 cups Stock or Water
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• ½ tsp Smoked Paprika
• 1 can Crushed Tomatoes
• Olive Oil
• Sea Salt and Pepper
• 1 Avocado, diced

Heat olive oil over medium-low in large pot and add onion, garlic, carrots, celery, and potatoes, if using. Cook 8 minutes until vegetables have softened and onions are tender and translucent. 

Add chili powder, ground cumin, and smoked paprika. Season with sea salt and pepper and cook another minute, until fragrant, while stirring constantly.

Add beans to pot along with crushed tomatoes and stock or water. Lower heat and simmer 30 minutes, partially covered, until beans are meltingly tender. At this point, transfer 1½ cups chili to blender, making sure to include some of liquid; purée until smooth, then add back in. This will add body to chili. You can also mash some beans with potato masher. Season with sea salt and pepper, divide between bowls, and garnish with diced avocado.