Vegetarian Chili

Serves: 4

Prep time: 5 minutes

Cook time: 45 minutes

1 Tbsp. olive oil

1 medium onion, chopped

1 bell pepper, diced

2 medium carrots, diced

2 garlic cloves, minced

1½ Tbsp. RawSpiceBar Chili Starter Blend

½-2 tsp. cayenne pepper, to taste (optional)

1 tsp kosher salt

1 28-ounce can crushed tomatoes

2 15-ounce cans kidney or black beans, drained and rinsed (optional)

2 cups low-sodium vegetable broth

Toppings avocado, sour cream, grated cheddar, scallions, lettuce

1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and carrots and cook, stirring regularly, until softened, 5-7 minutes. Add the garlic, Chili Starter Blend, cayenne (if using) and salt and cook for 1-2 minutes, stirring well, until fragrant.
2. Add the tomatoes, beans, and broth and bring to a simmer. Reduce heat to low, cover, and simmer for 20 to 30 minutes to develop the flavors.