Hearty chili for vegetarians

In a large pot over medium heat, heat extra-virgin olive oil.

Add chopped yellow onion, chopped bell pepper, and finely chopped carrots. Sauté until soft, about 5 minutes.

Add minced garlic and finely chopped jalapeño and cook until fragrant, 1 minute.

Add tomato paste and stir to coat vegetables.

Add roasted tomatoes, beans, vegetable broth, and seasonings (chili powder, ground cumin, dried oregano).

Season with kosher salt and freshly ground pepper to taste.

Bring to a boil then reduce heat and let simmer, 30 minutes.

Serve with shredded cheese, sour cream, and cilantro.