Categories: entrees

Ingredients

• 1.5 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1.5 teaspoons ground coriander
• 2 teaspoons cocoa powder
• Salt to taste
• 2 15-ounce cans black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 1/4 cups vegetable stock
• 1 28-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar

Directions

1. Heat 1 tablespoon of the oil in a large chili pan over medium heat. Add the onion and pepper and cook, stirring often, for about 8 minutes or until softened.

2. Add the garlic and cook, stirring, for 1 minute.

3. Mix the cumin, chili powder, coriander, cocoa and salt to taste in a bowl.

4. Add the remaining .5 tablespoon of oil and the spice mixture to the pot and stir for 1 minute over medium heat.

5. Add the stock, tomatoes, oregano, sugar, and beans and gradually bring the mixture to a boil, stirring occasionally.

6. Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally.

7. Serve with Tabasco sauce, cheddar, and tortilla chips.

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