Base Flavor: Begin by warming a large pot or Dutch oven over medium-high heat. Pour 1/3 cup (80 ml) of water into the pot (see notes if using oil) and add the diced onion, celery, and green bell pepper. Sauté, allowing the water to evaporate, while stirring occasionally. As the pot dries, you’ll see the vegetables beginning to gain a light golden hue. To enhance the flavor, deglaze the pot by adding an additional 1/4 cup (60 ml) of water. This entire process should take roughly 10 minutes.

Spices: Lower the heat to medium, then stir in the minced garlic and sliced carrots. Sprinkle in the ancho chili powder, ground cumin, oregano, sea salt, and cayenne pepper, if desired. Let these flavors meld by sautéing for an extra 2-3 minutes, adding a splash of water if the mixture begins to stick.

Simmer: Now, add the pinto beans, kidney beans, crushed tomatoes, and vegetable broth to the pot. Turn the heat to high, bringing everything to a boil. Once boiling, reduce the heat to a simmer. Cover and let cook for 10 minutes. Afterward, remove the lid and allow the chili to cook uncovered for an additional 5 to 7 minutes, stirring occasionally until the carrots are tender, and the chili thickens to your preferred consistency.

Serve: Ladle the warm chili into bowls and top with your choice of green onions, nutritional yeast, or vegan sour cream. Store leftovers in an airtight container in the refrigerator for up to 5 days, reheating on the stovetop or in the microwave. For longer storage, freeze for up to one month.