What I really enjoy about this chili, besides from the sweet aroma of the cinnamon, is the colors. You're basically eating half of a rainbow here! Add some avocado and you’re like 65% rainbow. —Katlyn Franklin Wolinski
avocado oil (or olive oil)
yellow onion, roughly diced
cloves garlic, minced
bell peppers, roughly chopped
frozen sweet corn
15 oz can of black beans
15 oz can of chickpeas
15 oz can of diced tomatoes
In This Recipe
In a large pot, heat oil on a medium-high heat
Add onions to pot and sauté for about 3 minutes, then add in the garlic for a minute more.
Once onions are transparent, add in chili powder, cinnamon, and cumin.
Add in bell peppers, corn, black beans, pinto beans, chopped tomatoes, and harissa paste. Give the pot a good stir and then reduce the heat to a simmer.
Cover pot, stirring occasionally for 8 minutes
Serve hot over brown rice if desired. Top with cheddar cheese and/or avocado if desired.