Taste the chili and adjust the seasoning as needed with Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns.
Plate the chili on a bed of quinoa and garnish with sliced avocado and hot peppers, corn tortilla chips, additional Tex Mex seasoning, cilantro and a squeeze of fresh lime juice.
Serve immediately and enjoy!
• This chili is quite thick right after it's finished cooking, but it will thicken overnight. It's best the next day and a few days after you make it! It also freezes and thaws well.
• Myself and my recipe testers found the level of spice to be comfortable, but if you're spice-sensitive you can reduce the amount of Hot Paprika to 1 tsp.