2 tablespoons sunflower oil
4 large bell peppers: 1 each green, red, yellow, and orange, chopped and seeds removed
1 medium red onion, roughly chopped
2 carrots, peeled and sliced
1 large celery stalk, diced
5 to 8 large garlic cloves, minced or crushed
1 small habenero pepper, finely diced
1 1/2 cup tomato juice (I like low sodium V8)
1 - 14 ounce can diced tomatoes
1 - 14 ounce can EACH: dark red kidney, light red kidney and black beans
2 teaspoons cumin, or more to taste
1 teaspoon EACH: sugar, cracked black pepper, ground white pepper & ground cayenne pepper
1/2 cup fresh chopped cilantro leaves (reserve for last 10 minutes of cooking)
Ripe avocados, to serve
1) Add your sunflower oil to coat the bottom of a large pot. Turn burner heat on medium-high and allow a minute for oil to heat up. Add bell peppers, onion, carrot and celery to the oil and saute for about 3 to 4 minutes. After sauteing the veggies, add the garlic and habenero pepper and saute an additional 1 to 2 minutes.
2) Reduce heat to low and stir tomato juice, diced tomatoes, beans and spices into the sauteed veggies. Cover the pot and simmer for about an hour, stirring frequently to ensure nothing burns to the bottom of the pot (I have done this...it will ruin your chili and your day). With about 10 minutes left to cook, stir in the chopped cilantro leaves.
3) While the chili is finishing up, prepare your avocado and anything else you'd like to serve atop your chili. When the final ten minutes is up, serve the chili piping hot with avocado on top. ENJOY!
Source of recipe: I starting chopping veggies and throwing them in a pot and this is what happened!