Mixed Bean Chili and Rice

• 1 tablespoon canola oil
• 1 12 cups yellow onions, chopped
• 1 cup green bell pepper, chopped
• 2 tablespoons garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 1 (28 ounce) can tomatoes, crushed
• 1 (15 ounce) can great northern beans, drained
• 1 (125 ounce) can black beans, drained
• 1 12 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 14 teaspoon ground allspice
• 1 (14 ounce) package instant brown rice

1. In a large saucepan over medium-high, combine oil, onions, bell pepper, garlic and jalapeno.
2. Saute until vegetables begin to soften, about 4 minutes.
3. Add cocoa and saute for another 3 minutes.
4. Stir in tomatoes, both types of beans, chili powder, cumin, oregano and allspice.
5. Bring chili to a simmer.
6. Reduce heat to low, cover and simmer for 2 minutes.
7. Meanwhile, cook rice according to packager instructions.
8. Serve chili over rice.

canola oil, yellow onions, green bell pepper, garlic, pepper, tomatoes, great northern beans, black beans, chili powder, ground cumin, oregano, ground allspice, brown rice

Taken from www.food.com/recipe/mixed-bean-chili-and-rice-350329 (may not work)