Jump-Off Vegetarian Chili

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.

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.

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

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.

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.

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.

Drop heat to low until ready to serve.

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