Servings: 8 (~1 cup/serving)

• 2 dried chilis de árbol, seeds removed
• 1 dried guajillo chili, seeds removed
• 2 Tbsp olive oil
• 1 medium yellow onion, chopped
• 1 large bell pepper, chopped
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/4 tsp salt
• 4 cloves of garlic, pressed
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne
• 1 tsp dried oregano
• 28oz can of diced tomatoes (no salt)
• 2 15oz cans of black beans (low salt)
• 1 15oz can of pinto beans (low salt)
• 2 cups vegetable broth (low salt)
• 1 bay leaf

1. In a medium saucepan, toast the dried chilis over medium-high heat for about 4 minutes, turning about occasionally.
2. Cover the chilis with water and bring to a boil. Once boiling, turn off the heat and let the chilis soak until softened, 10 to 15 minutes. Once softened, chop or cut into small pieces.
3. In a large Dutch oven, heat olive oil over medium heat. Add the onion, bell pepper, carrot, celery, and salt. Cook until tender, about 7 to 10 minutes.
4. Add the garlic, chili powder, cumin, paprika, cayenne, and oregano. Cook for 1 minute, stirring constantly. 
5. Add chilis, tomatoes, beans, vegetable broth, and bay leaf. Stir to combine. Let it come to a simmer, and continue cooking for about 30 to 35 minutes, stirring occasionally.
6. Once done cooking, move 1 1/2 cups of the chili in a blender, blending until smooth, then add it back to the pot.
7. Mix in lime juice to taste. Top with your favorite chili garnishes.

Approximate nutrition information (~per cup): Calories: 320; total fat: 5.2g; saturated fat: 0.9g; cholesterol: 0mg; sodium: 310mg; total carbohydrate: 52.3g; dietary fiber: 13g; total sugars: 4.5g; protein: 17.9g; calcium: 119mg; iron: 5mg; potassium: 1312mg