Sort ingredients
margie
QR Code
Listen
Pdf
Heat the olive oil in an extra-large pot over medium-high heat (see headnotes re: large pot). Stir in the onions, garlic, and carrots. Cook until the onions are soft and transluscent, about 7 to 9 minutes, stirring regularly to prevent browning. Add the cumin, coriander, chile powder, smoked paprika, and oregano and cook for another minute or so. Stir in the tomato paste and allow to cook for another couple minutes. Drain the beans and add them all to the pot along with the two cans of tomatoes.
Stir well and bring to a simmer. Cook, partially covered, for 25 minutes, stirring occasionally.
Remove 3 cups of the chili to a separate bowl and use a hand blender to puree this bit of the bean mixture. Stir it back into the pot. Season the chili with salt.
Serve bowls of chili topped with yogurt, cilantro, lime wedges, and whatever else you like. I always add a bit of sliced avocado.