Homemade Vegetarian Chili

• 2 cans (15 ounces each) black beans

• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes

• 1 Bay leaf

• 2 Carrots, medium

• 2 Celery, ribs

• 2 tbsp Cilantro, fresh

• 4 cloves Garlic

• 1 tsp Oregano, dried

• 1 can Pinto beans

• 1 Red bell pepper, large

• 1 Red onion, medium

• 1 tsp Sherry vinegar or red wine vinegar or lime juice

• 2 tbsp Chili powder

• 1 1/2 tsp Paprika, smoked

• 1/2 tsp Salt

• 2 tbsp Olive oil, extra-virgin

• 2 tsp Cumin, ground

• 2 cups Vegetable broth or water