• 2 Carrots, diced
• 1 Yellow Onion, diced
• 1 lb Potatoes, diced
• 1 lb Pinto Beans
• 2 Cloves Garlic, roughly chopped
• 8 cups Stock or Water
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 can Crushed Tomatoes
• Olive Oil
• Sea Salt and Pepper

Soak beans in large bowl of water for at least 6 hours or overnight; then drain. 

Heat olive oil over medium-low in large pot and add onion, garlic, carrots, and potatoes. Cook 8 minutes until vegetables have softened and onions are tender and translucent. Add beans to pot along with crushed tomatoes and stock or water. Season with sea salt, pepper, cumin, and chili powder. Lower heat and simmer, partially covered, 1 hour, or until beans are meltingly tender. At this point, take a cup or two of beans out of pot and purée until smooth, then add back in. It will add some body to chili. You can also mash them with a potato masher. Season with sea salt and pepper, to taste, divide between bowls, and garnish with diced avocado.