Ingredients

• Water for sautéing veggies
• 2 medium onions, finely chopped
• 4 to 6 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 3 28-ounce cans beans of your choice (try a combination of pinto, pink, and black beans), drained and rinsed – I used 3 15oz cans each of pinto beans and black beans – 6 cans total
• 1 28-ounce can diced tomatoes, with liquid
• 1 16-ounce can tomato sauce
• 1 to 2 jalapeño or other hot peppers, seeded and minced, or one 8-ounce can mild or hot chopped green chiles – I used green chilies
• 1 tablespoon good-quality chili powder
• 1 Tbs unsweetened cocoa powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• Salt and freshly ground pepper to taste
• Chopped ripe tomatoes for garnish
• Chopped cilantro or parsley for garnish

Instructions

1. Water/broth sauté the onion sauté over medium-low heat until translucent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
2. Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.

Varations and optional garnishes:

* Add a cup or two of cooked corn kernels toward the end of cooking time

* Add a medium or large firm-cooked sweet potato, peeled and diced

* Add a diced zucchini or yellow summer squash about halfway into the cooking time

* Serve with grated nondairy cheddar cheese on the side for garnishing individual servings

* Put out extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes, or hot sauce for those who like their chilies extra-spicy

Preparation time: 10 minute(s) | Cooking time: 40 minute(s)