Harissa and White Bean Chili

cooking.nytimes.com

Steph

2 tablespoons olive oil

1 small red onion, diced

2 red or orange bell peppers, seeded and diced

2 jalapeños (1 seeded and diced, 1 sliced into thin rounds for garnish)

Kosher salt

1 (10-ounce) container cherry or grape tomatoes (1 pint)

1 to 2 tablespoons harissa, depending on heat preference

1 teaspoon ground cumin

1 teaspoon dried oregano

2 garlic cloves, grated or minced

2 tablespoons low-sodium soy sauce

2 (15-ounce) cans white beans, such as cannellini or great Northern, drained and rinsed

2 cups low-sodium vegetable broth

Black pepper

3 packed cups baby spinach

2 limes, 1 halved, 1 cut into wedges for serving

Full-fat yogurt or sour cream, for serving

1 avocado, sliced or cubed, for serving

¼ cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving

½ cup crumbled feta or grated Parmesan or mozzarella, for serving

Directions at cooking.nytimes.com

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