Drizzle the olive oil into a soup pot then add the onion, celery and carrots and season with salt and pepper. If you’re including jalapeno, it’ll go in at this point.

Add the chili powder, smoked paprika, garlic powder and cumin and sauté 6-8 minutes until the carrots start to soften.

Pour in the enchilada sauce, crushed and diced tomatoes (including their juices), chicken or veg stock, lime juice and zest and white vinegar.

Drain the garbanzo beans (kidney beans can be substituted), rinse and drain the black beans and add them to the pot, stirring to combine.

Cover and cook over medium heat 20 minutes or until the carrots and celery are tender.

To thicken the chili, use an immersion (stick) blender and pulse a few times in just one area of the pot, leaving most of the beans intact.

Last add the corn and cilantro, combine and cook another 5 minutes.

TOPPINGS:

shredded cheddar cheese

plain Greek yogurt or sour cream

avocado

fritos

extra jalapeno

lime wedges