Jump-Off Vegetarian Chili

1. 1

   In a cold pan, add the olive oil, chili powder, paprika, and cayenne. Turn the heat on medium and cook, stirring occasionally, until spices start to brown and sizzle.

2. 2

   Add the onion, stir to coat with spices. Add a little more olive oil if the pan looks really dry. Sprinkle the onions with salt. Cook for about five minutes until the onions are translucent.

3. 3

   Add tomato paste, stirring and breaking up large chunks. Cook for about one minute.

4. 4

   Deglaze the pan with a splash of red wine. Once added, use a spatula to scrap up all the browned bits stuck to the bottom of the pan.

5. 5

   Add carrots, stir to coat. Add the water and cover, allowing the carrots to steam for about 5-8 minutes. Stir once. Cook longer for softer carrots in the final dish.

6. 6

   Add tomatoes and beans, bring mixture to a simmer. Cover and cook undisturbed for about 10 minutes. Drop heat to medium-low. Add hot sauce, lime juice, cilantro, and peanut butter. Stir until peanut butter is incorporated. Cook for a minute or two so the flavors blend.

7. 7

   Drop heat to low until ready to serve.

8. 8

   Garnish with some more cilantro, lime wedges, and/or some grated or shredded cheese.

No additional tips available.