Tuna Chili

Ingredients

• 2 teaspoons avocado oil
• 1 brown onion, chopped
• 1 medium red bell pepper (capsicum), chopped
• 1 medium green bell pepper (capsicum), chopped
• 1/2 -1 teaspoon hot chilli powder*
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 425 g (15 oz) can tuna in spring water
• 400 g (14 oz) can red kidney beans, drained
• 400 g (14 oz) can black beans, drained
• 2 x 400g (14 oz) cans diced tomatoes
• 1/3 cup raw white rice
• 1/2 teaspoon salt, to taste
• 1 cup water

Instructions

1. 1

   Heat the avocado oil in a pot over medium heat. Add the diced onion and bell peppers. Cook for a few minutes until softened. Add the spices, and toast for another minute until fragrant.

2. 2

   Stir in the diced tomatoes, beans, tuna (and it's liquid), rice, salt and water. Mix everything well.

3. 3

   Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 30 minutes, stirring every 10 minutes to prevent the rice from sticking to the bottom.