I love the variety that cooking chili has to offer. There are many different options and you can usually cater your recipe to those who are going to eat it.
For this recipe, I decided to take a different approach by roasting the jalapeños in a little olive oil first and then using them as a garnish for my white bean chili. However, I cheated a little bit. I am also using pinto beans. The recipe is pretty simple.
Mix 2 cans of white (cannelloni) beans and 1 can of pinto beans into a pot. Add in 1/2 cup chili powder, 1 cup water, 1 tbsp garlic powder and 1 tbsp onion powder. Salt and pepper of course. Let it simmer.
Once it simmers and the flavors merge together, pour the bean chili over brown rice and top with avocado and roasted jalapeños. So easy and SO so good.