Black Bean Confetti Chili (Vegetarian)

• 2 tablespoons olive oil
• 2 large onions, coarsely chopped
• 6 garlic cloves, finely minced (or pressed)
• 2 large red bell peppers, cored, seeded, and coarsely chopped
• 1 large yellow bell pepper, cored, seeded, and coarsely chopped
• 1 fresh jalapeno chile, cored, seeded, and finely chopped
• 2 tablespoons dried ancho chile powder (or regular chili powder)
• 2 tablespoons mild new mexico chile powder (or regular chili powder)
• 1 tablespoon ground cumin, toasted
• 4 cups vegetable stock or 4 cups water
• 1/2 cup bulgur (or use textured vegetable protein and add during the last 5-10 minutes of cooking to make it gluten-)
• 1 ounce unsweetened chocolate, grated
• 1 (28 ounce) can tomatoes, drained and coarsely chopped
• 4 cups cooked black beans or (15 ounce) cans black beans, rinsed and drained
• 1 cups fresh corn kernels or (10 ounce) package frozen corn, thawed
• 1 medium red onion, chopped (optional ( for garnish)

1. Heat oil in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring for a few minutes, until the onions have wilted. Add the bell peppers, jalapeno, chili powder, and cumin, and cook, stirring, for 3-5 minutes longer, until the peppers have softened.
2. Add the stock or water, bulgur (if using), grated chocolate, tomatoes, and beans. Bring to a boil, lower heat, and simmer gently for 25 minutes. Add the corn (and TVP, if using), stir, and cook 5 minutes longer.
3. Serve with chopped red onion for garnish.

olive oil, onions, garlic, red bell peppers, yellow bell pepper, jalapeno chile, chile powder, chile powder, ground cumin, vegetable stock, minutes, chocolate, tomatoes, black beans, corn kernels, red onion

Taken from www.food.com/recipe/black-bean-confetti-chili-vegetarian-408969 (may not work)