1. In a large pot over medium heat, add olive oil, onion, jalapeno, bell pepper, carrot and celery. Stir and cook, stirring occasionally, until the vegetables are soft but still yielding a crunch – about 8 to 10 minutes.
2. Add garlic, chili powder, cumin, turmeric, paprika, salt and thyme and stir well. Cook for 1 minute.
3. Stir in canned tomatoes and their juices, black beans, pinto beans, vegetable broth and balsamic vinegar. Bring to a gentle boil and lower the heat to a simmer. Cook for 45 minutes with the lid slightly askew, stirring occasionally.
4. Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.
5. Serve with toppings of your choice.

Slow Cooker Method

1. In a large pot over medium heat, add olive oil, onion, garlic and cook until onions are soft, about 6-7 minutes.
2. Put the onions and garlic in the slow cooker along with the remaining ingredients for the chili. Stir and slow cook on high for 4 hours or on low for 6-8 hours.
3. Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.
4. Serve with toppings of your choice.