In a dutch oven or large casserole, heat the olive oil and sauté the onions and garlic for a minute or two. Add the celery, carrots, and red bell peppers. Let it cook for about 5-6 minutes or until slightly tender. Then add the tomato paste, ground paprika, cumin, garlic powder, and oregano and continue cooking for another minute as the spices start to smell fragrant.
Tip the canned tomatoes, chicken stock, and beans and let it come to a soft boil. Once boiling, lower the heat and simmer for 25 minutes, covered with a lid. Stir every 7 minutes or so to keep the bottom from sticking.
After 25 minutes, scoop about a cup of the mixture into a blender and blend until it becomes this creamy consistency and pour it back into the casserole. You can also use a stick blender to blitz the chili for a couple times which gives this dish a thick texture. Lastly, add the chopped coriander and season with salt and pepper. Pour the red wine vinegar or lime juice and turn off heat.
Serve warm with tortilla chips or brown rice, and a side of avocado slices.