Vegan Chili

28 ounce can crushed tomatoes
14 ounce can pinto beans
14 ounce can black beans
14 ounce can kidney beans
1 onion chopped
2 cloves garlic minced
1 Tbsp chili powder
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp ground cumin
1 tsp garlic powder
1 tsp crushed red pepper
1/2 tsp black pepper
1 tsp paprika, preferably smoked
1/2 tsp ground coffee
1 Tbsp kosher salt
Oil

Measure and mix spices in a small bowl.

In a pot, heat oil over medium heat. Add the onion and garlic and sweat until translucent. Add the spices and toast for 3 minutes, stirring so nothing burns. Add the tomatoes, pinto, black, and kidney beans. Stir a bring to a boil. Reduce to a simmer and cook for at least 30 minutes. Serve over brown rice with fresh tomato, cilantro, and avocado.