Chunky Tomato Chili

• 1 tablespoon olive oil
• 1 yellow onion, peeled
• 1 Anaheim pepper (or any mild pepper), deseeded
• 4 cloves garlic, peeled
• 1 inch knob fresh ginger, peeled
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon adobo sauce
• 3 cans (15 ounces each) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup dried green lentils
• 1/2 cup dried bulgur wheat
• 1/2 cup brown rice (I used Jasmine)
• 1 tablespoon raw cacao powder
• 4 cups filtered water
• salt & pepper to taste

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat until just hot.
2. Meanwhile, in a food processor fitted with an S-blade, pulse onion, pepper, garlic, and ginger until finely chopped. Transfer mixture to pot and saute, stirring frequently, until vegetables are very soft, about 10 minutes. Stir in chili power and cumin and continue to saute for an additional minute, or until spices are very fragrant.
3. Increase heat to medium-high and stir in adobo sauce, tomatoes, beans, lentils, bulgur, rice, cacao, and water. Bring pot to a gentle boil then reduce heat to low. Cover pot and allow chili to simmer for 45-50 minutes or until all grains are soft. Season with salt and pepper to taste, serve and enjoy.

olive oil, yellow onion, pepper, garlic, ginger, chili powder, ground cumin, adobo sauce, tomatoes, cannellini beans, green lentils, bulgur wheat, brown rice, cacao powder, water, salt

Taken from food52.com/recipes/38301-chunky-tomato-chili (may not work)