Author Notes
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
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Ingredients
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1 tablespoon
avocado oil (or olive oil)
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1
yellow onion, roughly diced
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2
cloves garlic, minced
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1 teaspoon
chili powder
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1 teaspoon
cinnamon
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1/2 teaspoon
cumin
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3
bell peppers, roughly chopped
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1 cup
frozen sweet corn
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1
15 oz can of black beans
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1
15 oz can of chickpeas
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1
15 oz can of diced tomatoes
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1 tablespoon
harissa paste
Directions
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In a large pot, heat oil on a medium-high heat
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Add onions to pot and sauté for about 3 minutes, then add in the garlic for a minute more.
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Once onions are transparent, add in chili powder, cinnamon, and cumin.
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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.
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Cover pot, stirring occasionally for 8 minutes
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Serve hot over brown rice if desired. Top with cheddar cheese and/or avocado if desired.
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