Prepare ingredients ahead of time: dice the vegetables, measure stock and seasoning, and open all the cans, and drain the juices off the beans.
Preheat a Dutch oven over medium heat and saute onions, carrots, and celery first until it starts to soften.
Add peppers, jalapenos, and fresh tomatoes to the pot and cook for a few minutes.
Make a little well in the middle and add pressed (or minced) garlic. Let it saute until fragrant and mix it all together.
Sprinkle seasoning over the veggies, mix it well, and saute for a couple of minutes.
Pour in stock, tomato sauce, beans, and canned tomatoes. Add bay leaves and mix everything very well.
Bring the mixture to simmer and lower the heat to low. Cover the pot with a lid but leave a small crack for the steam to escape.
Cook for about 30-40 minutes, stirring occasionally. Take out the bay leaves and mix in fresh minced cilantro and juice from 1 lime.
Use a immersion blender and pulse the chili a few times. This will blend some of the beans and vegetables for a better, thicker texture. (If you don’t have an immersion blender, you can take out about half the chili, pulse it in a food processor, and return blended chili into the pot with the rest of it.)