Heat oil in a large pot over medium heat. Once hot, add the chopped red onion, red pepper, carrots, celery and green chilies to the pot and stir to combine. Let the mixture sauté for 8 - 12 minutes until the onions are translucent.
Add the crushed garlic and mix in. Add 1 - 2 tablespoons of chili powder depending on how hot you like your chili. Add in the rest of the spices, the cumin, smoked paprika, dried oregano and salt. Stir to combine and let it all cook together for 1 minute.
Add the diced tomatoes with their juices to the pot along with the rinsed butter beans, kidney beans and vegetable stock. Mix it all together very well and cook on high for 5 minutes.
After the mixture has warmed through thoroughly, reduce the hear, cover and allow to simmer for 30 minutes.
Once the chili has reduced, adjust the taste to your preferences and serve over rice. Garnish with fresh cilantro, avocado, drizzle with lime juice and enjoy!
StorageAny leftover chili can be covered and kept in the refrigerator for up to 4 days. If you are meal prepping this recipe, allow to cool down to room temperature before placing in a covered dish and freezing. It can be kept for 6 - 8 weeks in the freezer.