1. Place a medium saucepan over medium-high heat and add the coconut oil. When it starts to shimmer, add the carrot, bell pepper and onion. Sprinkle with a little salt to help draw out the moisture and saute until onions are translucent.
2. Sprinkle in the chili powder, chili flakes, oregano, coriander, cinnamon, garlic, and avocado. Saute until fragrant, about 30 seconds. Add the tomato paste and saute about 1 minute.
3. Deglaze the pan with the red wine and cook until most of the liquid has evaporated. Add the tomatoes, water, vegetable base, and adzuki beans.
4. Lower the heat, cover and simmer about 10-15 minutes, until the avocado is tender and the chili is thickened. Season with salt and pepper, to taste. Divide into bowls and garnish, if desired.
Great with corn muffins, of course, and a nice cold glass of sangria. The chili can be made as spicy as you want, has a good tomato flavor with creamy bits of avocado. This is also one of the quickest chilis I have ever made that had great depth of flavor and I attribute some of this to the alcohol.
Source of recipe: I wrote this recipe just now. This recipe was born from a need to use a rock-hard avocado, some leftover canned tomatoes and some adzuki beans I had just cooked. Rather than garnish the chili with avocado, I thought I could cook it with good results; I was correct.