Vegetable Chili With Harvest Beans

• 1 cup dried black beans
• 1 cup dried calypso or pinto beans
• 1 cup dried snowcap, Appaloosa, or pinto beans
• 2 tablespoons olive oil
• 1 3/4 cups diced onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 3/4 cup diced yellow bell pepper
• 1/2 cup minced seeded jalapeno pepper (about 4 large)
• 3 garlic cloves, minced
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup masa harina or cornmeal
• 2 tablespoons unsweetened cocoa
• 5 (14 1/2-ounce) cans vegetable broth

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside.
2. Heat oil in pan over medium-high heat. Add onion, bell peppers, jalapeno, and garlic; saute for 10 minutes or until tender. Add chili powder, cumin, ground red pepper, salt, and black pepper; saute 1 minute. Stir in masa harina and cocoa. Add beans and broth; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until beans are tender, stirring occasionally.

black beans, pinto beans, pinto beans, olive oil, onion, red bell pepper, green bell pepper, yellow bell pepper, pepper, garlic, chili powder, ground cumin, ground red pepper, salt, black pepper, masa harina, unsweetened cocoa, vegetable broth

Taken from www.myrecipes.com/recipe/vegetable-chili-with-harvest-beans (may not work)