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Vegetarian chili
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| Vegetarian | |
| 3 tablespoons | olive oil |
| 3 | onions, chopped |
| 1 tablespoon | chili powder |
| 1 tablespoon | ground cumin |
| 1/4 teaspoon | cayenne pepper |
| 2 peppers, chopped | |
| 3 | garlic cloves, chopped |
| 3 tablespoons | unsweetened cocoa powder |
| 1 large can (28 ounces) | tomatoes, undrained, chopped |
| 1 cup | water |
| 1 (15 ounce) can | red kidney beans, rinsed and drained |
| 1 (15 ounce)can | black beans, rinsed and drained |
| 1 can | chic beans |
| 2 cups | fresh or frozen corn |
| 1/2 cup | bulgur |
| salt, to taste | |
| pepper, to taste | |
cilantro, for garnish, optional
Directions:
1. In a large pan, saute the onions and spices with oil. Add peppers and garlic for 1 minute.
2. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and bulgur.
3. Reduce heat to low and simmer, uncovered, for 15 minutes. or until
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