Mexican Black-Bean Chili

• 1 pound dried black beans
• 2 cups chopped onion
• 1 cup (1/2-inch) pieces yellow bell pepper
• 1 cup (1/2-inch) pieces red bell pepper
• 1 cup (1/2-inch) pieces green bell pepper
• 1 tablespoon chili powder
• 2 teaspoons cumin seeds
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 (15-ounce) can Italian-style tomatoes, undrained and chopped
• 1 1/2 ounces semisweet chocolate, coarsely chopped
• 4 garlic cloves, minced
• 2 jalapeno peppers, seeded and chopped
• 2 bay leaves
• 1 cup minced fresh cilantro
• 1 to 2 teaspoons hot sauce

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
2. Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.

black beans, onion, yellow bell pepper, red bell pepper, green bell pepper, chili powder, cumin seeds, oregano, salt, ground cinnamon, italianstyle tomatoes, semisweet chocolate, garlic, peppers, bay leaves, fresh cilantro, hot sauce

Taken from www.myrecipes.com/recipe/mexican-black-bean-chili (may not work)