Easy Spicy Vegetarian Chili

• 1 teaspoon olive oil
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 3 garlic cloves, minced
• 2 cups fresh mushrooms, sliced
• 2 cups red kidney beans, cooked (a 540ml can, drained)
• 2 cups chickpeas, cooked (a 540ml can, drained)
• 1/2 cup bulgur or 1/2 cup couscous, rinsed
• 796 ml diced tomatoes, canned
• 1 cup salsa, medium
• 1/2 cup water
• 1 tablespoon chili powder
• 1 teaspoon dried basil
• 1/2 teaspoon ground pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon sugar
• 1 cup canned corn niblet (frozen works well)

1. Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
2. Add mushrooms, saute 4-5 minutes.
3. Add remaining ingredients except corn.
4. Increase heat to high to bring to a boil.
5. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
6. Stir in corn, simmer until heated through.
7. Makes about 10 cups or 6-7 servings of 1 1/2 cups.

olive oil, onions, green pepper, red pepper, garlic, fresh mushrooms, red kidney beans, chickpeas, couscous, tomatoes, salsa, water, chili powder, basil, ground pepper, oregano, cumin, cayenne, cocoa, sugar, corn niblet

Taken from www.food.com/recipe/easy-spicy-vegetarian-chili-120968 (may not work)