Difficulty: 1 / 5
Step 1 - Toast cumin in a non-stick pan over medium heat for 3-4 minutes or until becomes fragrant. Remove from heat and crush cumin in a mortar and pestle – then set aside.
Step 2 - In a deep stock pot, warm olive oil over medium heat. Add onions and all spices then saute for 5-6 minutes, then add in garlic and bell peppers. Cook and stir for 7-8 minutes then add in remaining ingredients, stirring well to combine. Bring chili to a boil, then reduce heat to medium low and let chili simmer for 25-30 minutes, stirring occasionally. Top with your favorite mixture of toppings and serve hot!