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
- 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.
- 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.
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