Smokin' Hot Vegan Vaquero Chili

• 8 ounces dried Vaquero beans, soaked overnight (may substitute dried pinto beans)
• 1 14.5 oz can diced fire-roasted tomatoes
• 1-2 chipotles in adobo, sliced
• 1/2 medium onion, finely diced
• 1/2 bell pepper, finely diced
• 1 carrot, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 5 cups water
• salt to taste
• 1 ounce dark chocolate

1. After beans have been soaked, drain from soaking liquid and set aside. Reserve liquid for later use.
2. Prepare all vegetables and fry in a heavy pot with a tablespoon of canola oil. Stir and fry for about 5 minutes until vegetables have softened.
3. Add cumin and cayenne and fry for another minute.
4. Add beans, tomatoes, water and oregano, and bring to a boil. Then lower heat and simmer for 1 hour, or until beans are to your desired level of softness. Depending on your beans, you may need to add additional water. I like to add a little of the soaking liquid for more flavor and color.
5. Salt to taste.
6. Just before serving, stir chocolate into chili until melted, then mix well.

beans, tomatoes, chipotles, onion, bell pepper, carrot, ground cumin, oregano, cayenne pepper, water, salt, chocolate

Taken from food52.com/recipes/15891-smokin-hot-vegan-vaquero-chili (may not work)