In a large pot, saute your chopped onion, bell peppers, and jalapeno pepper in olive oil for 3-5 minutes, or until translucent. Add minced garlic and spices and saute 1-2 minutes or until fragrant.
Mix in frozen corn and millet. Pour vegetable broth into the pot, bring to a boil, cover, and let simmer 30 minutes.
Remove lid and add in white beans. Continue cooking for 10-15 minutes, or until millet is thoroughly cooked.
Stir in 1/2 cup of almond milk. Add more if needed.
Mix in 2 tbsp of tahini until well incorporated.
Serve with fresh cilantro, a squeeze of lime juice, and avocado slices. Store in refrigerator for up to 4 days and freezer for up to 3 months.