Preparation

• First add the onion, celery, and green pepper to a large nonstick pot over medium-high heat with 1/3 cup of water. Cook until all the water evaporates, stirring occasionally.
• Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup of water. This process should take around 10 minutes total.
• Add the garlic, spices, and carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
• Finally, add the drained beans, crushed tomatoes, and the no-beef soup base to the pot.
• Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes.
• Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the carrots are tender and the chili reaches the desired thickness.
• Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
• Serve warm, and top as desired.