Jae from Domestic Affair adds an interesting twist to her vegetarian chili by serving it on a bed of chopped organic romaine lettuce or spinach, with cubes of avocado and chopped cilantro on top.

Ingredients:

• 1 tbsp. olive oil
• 2 medium onion, chopped
• 3-4 cloves garlic, minced
• 1 medium-large bell pepper (green, red, yellow or orange), diced
• 1 tbsp. each: chili powder, ground cumin, ground coriander
• 1/4 - 1/2 tsp. cayenne or chipotle pepper powder
• 1/2 tsp. cinnamon
• 3 cups beans (all kidney or half kidney, half black or pinto beans), rinsed
• 1 cup frozen (thawed) organic corn kernels
• 1 28 oz. can organic tomatoes (diced or crushed/sauce)
• 2 tsp. sea salt, or more to taste

In a large pot, saute onions and garlic in oil until onions are translucent (about 8 minutes). Toss in the garlic, bell pepper and spices, and saute for a few minutes more, adding a slosh or two of water if necessary to avoid sticking. Throw in all other ingredients and keep on the heat till it's all warmed through, stirring occasionally.

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