Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons extra-virgin olive oil ((I omitted this))
  • 2 medium onions (finely chopped)
  • 4-6 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)
  • 1 28-ounce can diced tomatoes (with liquid)
  • 1 16-ounce can tomato sauce
  • 1-2 jalapeño or other hot peppers (seeded and minced, or one 8-ounce can mild or hot chopped green chiles)
  • 1 tablespoon good-quality chili powder
  • 1 tablespoon 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

Instruction

  • Heat the oil in a large soup pot. Add 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.
  • 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.