Chili sin carne

Instructions:

1. Prepare the ingredients: Chop the onion, garlic, and red pepper. To save time, you can use pre-chopped vegetables or frozen ones. Open and rinse the chickpeas and kidney beans. Rinsing beans thoroughly helps avoid bloating.
   Tips: Use pre-chopped or frozen vegetables to save time and reduce effort.
   
2. Cook the chili: Heat the olive oil in a medium-sized pan over medium heat. Add the chopped onion, garlic, and red pepper. Cook for 5 minutes, stirring occasionally, until softened. For easier stirring, use a long-handled spoon.
3. Add the cumin, paprika, cinnamon, and chili powder. Stir for another minute to cook the spices. If the mixture gets too dry, add a splash of water.
4. Add the chickpeas, kidney beans, and chopped tomatoes. Stir everything together. Add a little water if needed to adjust the consistency. (You can also add half a can of water from the chopped tomatoes for extra liquid.)
5. Simmer the chili: Bring the chili to a simmer and cook for 15-20 minutes until the sauce thickens and the flavours meld. 
   Tips: If you have trouble standing for long periods, use a slow cooker to make the process hands-off.
   
6. Cook the rice: While the chili simmers, cook the rice according to the package instructions.
   Tips: You can use a rice cooker to make this easier.
7. Serve: Serve the chili over the cooked rice. Top with fresh coriander, sliced avocado, a squeeze of lime juice, and a sprinkle of nutritional yeast or vegan cheese, if desired.