Bonnie says: “What I love about this recipe is that you don’t really have to follow it exactly — you can use your favorite ingredients. I’m a recipe rebel so I’m always improvising and swapping ingredients.”
For the chili
1 medium onion, chopped
5 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chili powder
1/8 teaspoon cinnamon
1/4 teaspoon red pepper flakes
1/4 cup dark chocolate chips
1 can (28 ounces) crushed tomatoes
2 cans (16 ounces) kidney beans in chili sauce
2 tablespoons cheddar cheese, shredded
1/2 cup corn kernels, cooked
1/2 each red, yellow and orange bell peppers, chopped
1/2 avocado, chopped
1/2 cup crushed multigrain tortilla chips
To taste salt and pepper
In a large frying pan, cook onion and garlic in oil for approximately 5 minutes.
Add cumin, turmeric, chili powder, cinnamon and pepper flakes and cook until fragrant.
Add tomatoes, beans, chocolate chips. Stir together well.
Simmer for approximately 15 minutes.
Place chili in bowl, and sprinkle one row each of cheese, corn kernels, peppers, avocado, and tortilla chips on top of chili.
Note: Serving suggestions — place chili over brown or wild rice and then add toppings. Sauté bell peppers, if preferred.