In a small pot, add 1 tbs olive oil and onion. Cook for 1 minute over medium heat.

Add carrot and cook for another 3 minutes.

Add ground beef to the mixture and continue cooking until browned. Drain off the excess fat, and then add Prego sauce and beef broth.

Adjust the seasonings, if needed.

Simmer, covered for 10 minutes, then add black beans to the pot. Cook for another 10 minutes over low heat.

To serve, ladle chili into bowls or sourdough bread bowls. If desired, top each serving with cheese.

For bread bowl: cut a 1/2-inch thick slice from top of loaf, scoop out centers, leaving 3/4-inch thick shells. Drizzle the inner side of the top loaf with olive oil and shredded cheese. Bake in the oven at 400F for 10 minutes.