Triple Pepper Chili

• 1 tablespoon avocado oil (or olive oil)
• 1 yellow onion, roughly diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cumin
• 3 bell peppers, roughly chopped
• 1 cup frozen sweet corn
• 1 15 oz can of black beans
• 1 15 oz can of chickpeas
• 1 15 oz can of diced tomatoes
• 1 tablespoon harissa paste

1. In a large pot, heat oil on a medium-high heat
2. Add onions to pot and saute for about 3 minutes, then add in the garlic for a minute more.
3. Once onions are transparent, add in chili powder, cinnamon, and cumin.
4. 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.
5. Cover pot, stirring occasionally for 8 minutes
6. Serve hot over brown rice if desired. Top with cheddar cheese and/or avocado if desired.

avocado oil, yellow onion, garlic, chili powder, cinnamon, cumin, bell peppers, frozen sweet corn, black beans, chickpeas, tomatoes, harissa paste

Taken from food52.com/recipes/33402-triple-pepper-chili (may not work)