Ain't No Beans About It Vegan Chili

I made this up on a cold Lenten winter with a few random things I had in my cupboard. Hope you enjoy it as much as I do. Serve with crusty bread.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  onion, diced
• 1  carrot, peeled and diced
• 3  garlic cloves, minced
• 2  teaspoons olive oil
• 1  jalapeno, minced
• 1 (28 ounce) can crushed tomatoes
• 3  cups vegetable broth
• 2  teaspoons cumin
• 2  teaspoons chili powder
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon rosemary
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can butter beans, rinsed and drained
• 0.5 (8 ounce) package frozen spinach, thawed
• 1  cup frozen green beans
•  salt and pepper, to taste

Directions

1. In olive oil, cook onion, garlic, jalapenos and carrot until softened, about 5 minutes.
2. Add chicken broth, tomatoes, spices and beans, simmer 10 minutes.
3. Stir in green beans and spinach and season with salt and pepper and simmer an additional 10 minutes.
4. If soup is too thick, add additional broth or water until desired consistency.