FOX4: FAME: Cancer fighting bean and veggie chili

Bean and Veggie Chili

Ingredients:
1 tablespoon coconut oil
½ yellow onion, diced
4 cloves garlic, peeled and minced
1 red pepper, diced
4 cups diced tomato
4 cups cooked or canned beans (kidney, black, pinto or combination)
1 cup frozen corn
1 cup low-sodium vegetable broth
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cumin
2 tablespoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
2 cups finely chopped spinach or kale

Directions:

1. Heat large pot over medium heat and add oil. Sauté onions until translucent, about 3-5 minutes. 
2. Add garlic and red pepper and sauté for additional 3 minutes. 
3. Add diced tomato, beans, corn, and vegetable or chicken broth. Add spices and bring to a boil. 
4. Reduce heat and simmer for 20-30 minutes. Add additional broth if needed.
5. Add the spinach in the last 5 minutes of cooking.
6. Top each bowl of chili with chopped cilantro and diced avocado.

Toppings:
2 avocados, diced
½ cup chopped fresh cilantro

Servings: 8