No Meat Chipotle Chili

2 Tbsp extra virgin olive oil
2 carrots, shredded
1 small onion, finely chopped
1/2 tsp crushed bay leaf
1/4 c. cranberry juice
1 can beef broth
dash of allspice
4-5 cloves garlic
1(15 oz) can diced tomatoes
1(15 oz) can tomato sauce
1 chipotle in adobo sauce
1 small can green chili's
3 cans beans(pinto, red, dark red kidney are what I used) drained and rinsed off
about:
1 Tbsp. paprika
1 tsp.(or more) chili powder
1/2-1 tsp cumin
black pepper to taste

In a stock pot add the oil, shredded carrots, chopped onions and bay leaves . Saute until carrots are softened, about 5 minutes. Add the cranberry juice and about 1/2 the can of beef broth. Bring to a boil and simmer for about another 5 minutes or until carrots are soft and tender. Pour into a blender and puree until entirely smooth. Return the the pan, pour the rest of the beef broth into the blender and swish around to loosen any of the remaining pureed mixture. Pour into the pot. Add the tomato sauce and diced tomatoes. Take out 1 chipotle and chop it really fine(remove seeds if you don't like spicy), add to the pot. Add the green chili's, rinsed beans, and seasonings(add about 1/2 c. water if the chili is too thick for your liking). Stir well, return to a boil and simmer for about 30 more minutes. Serve with sour cream and tortilla chips.