Preheat the oven to 275°F. Place powdered cannabis on a cookie sheet spread out in a thin layer. Bake the cannabis in the oven for 20 minutes.
In a large pot over medium heat, warm the olive oil until simmering. Add the chopped onion, bell pepper, carrot, cannabis, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, and one bay leaf. Stir to combine, then bring the mixture to a simmer and continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice.