If using a vegetable broth concentrate then make the broth now following jar directions. Typically it’s just boiling the right amount of water and stirring the concentrate in until it dissolves.

Over medium heat add 2 Tablespoons EVOO or canola oil. While the oil heats add the hot pepper flakes and squeeze the whole tomatoes into the pan, breaking them up as much as possible and discarding any tough ends.  Reserve the tomato juice for later use in recipe.

Once the tomatoes are in the pan turn up the heat to medium-high. Then don’t stir them, you are trying to caramelize the tomatoes. If after 5 minutes the bottoms aren’t getting brown then turn up the heat. Either way start stirring occasionally and continue to cook for another 10 minutes to bring out more flavor.

Push the tomatoes to the side of the pan, add 2 more Tablespoons oil, heat for 30 seconds and reduce heat to medium. Add the chili powder, cumin and garlic, stir for about 30 seconds. Immediately add the onion (poblano peppers if using them), teaspoon kosher salt, pinch of red pepper flakes and ¼ cup water to keep them from burning. Cook for about 10 minutes, stirring occasionally.

Add vegetable broth, reserved tomato juice, beans and salt if needed, cook for another 15 minutes.

Just before serving add baby spinach.

Top individual bowls with almonds, sour cream, a little olive oil and green onions.