In a large pot, heat the olive oil on medium heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is translucent.
Add the diced carrots, diced tomatoes and tomato sauce and mix well. Bring to a low boil for 5 minutes to help cook the carrots.
Once the carrots are mostly cooked through, add the beans, corn, spices and herbs. Mix well.
Add the spinach. If frozen spinach, allow for 5-7 minutes until the spinach has thawed and can easily be incorporated into the chili. If fresh spinach, mix it into the chili and allow it to wilt for 1-2 minutes.
Season with salt and pepper. Serve with your choice of fresh herbs and toppings. Enjoy!
Notes
Substitutions:
Beans: If you prefer a different kind of beans (ex. lentils, chickpeas, pinto beans, navy beans, etc.) feel free to use these instead.
Corn: If you are not a fan of corn, you can omit it and add extra carrots or a diced bell pepper.