Harissa and White Bean Chili

, 3 to 4 servings

A quick vegetarian chili of harissa-spiced burst tomatoes and creamy white beans, finished with lime and fresh toppings.

2 tbsp olive oil	Sauté veg, medium-high, 3 min	Add tomatoes, cook 6–7 min	Stir in spices, garlic, soy, 2 min	Add beans & broth, simmer 12–15 min	Smash tomatoes, wilt spinach	Squeeze in lime, season	Top with yogurt, avocado, herbs, feta, jalapeño; serve with lime
1 small red onion, diced
2 red or orange bell peppers, seeded and diced
1 jalapeño, seeded and diced
Kosher salt (for the vegetables)
1 (285 g) container cherry or grape tomatoes
Kosher salt (for the tomatoes)
1–2 tbsp harissa, to taste
1 tsp ground cumin
1 tsp dried oregano
2 garlic cloves, grated or minced
2 tbsp low-sodium soy sauce
2 (425 g) cans white beans, drained and rinsed
475 ml low-sodium vegetable broth
Kosher salt (for the beans)
3 packed cups baby spinach
1 lime, halved
Black pepper
Full-fat yogurt or sour cream, for serving
1 avocado, sliced or cubed, for serving
10 g packed cilantro or parsley, chopped, for serving
60 g crumbled feta or grated Parmesan or mozzarella, for serving
1 jalapeño, sliced into thin rounds, for serving
1 lime, cut into wedges, for serving

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