Cook the brown rice according to package.
In a large pot over medium heat, heat the olive oil and pour in the onion, jalapeno, and green pepper. Stir for 10 minutes or until onions are translucent.
Stir in the cayenne pepper, chili powder, cumin, and freshly minced garlic. Add salt and pepper to taste and stir for an additional 2 minutes.
Pour the vegetable broth, tomatoes (in juice), black & kidney beans into the pot and stir until combined. Reduce the heat to medium-low and let simmer for 30 minutes.
Add the cooked brown rice and stir until chili thickens.
Preheat oven to 375 degrees.
Brush all 4-6 tortillas with Olive Oil until fully coated on both sides. Sprinkle salt or seasoning of your choice. Option to add a little lime juice.
Cute the tortillas into very thin strips.
Spread over lightly sprayed baking sheet and place in over until golden and crispy (about 8-10 minute). Remove from oven and let cool.
Pour the chili into a serving bowl & top with 1/2 avocado, cheese of your choice, and tortilla strips.
Recipe adjusted a bit for personal preference. Recipe from Cravings: Recipes For All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.