Homemade Vegetarian Chili

• 1 cup chopped onion
• 3/4 cup chopped green pepper
• 1 tablespoon canola oil
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 cup canned diced tomatoes
• 2/3 cup water
• 2 tablespoons tomato paste
• 1-1/2 teaspoons mustard seed
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon baking cocoa
• 1/8 teaspoon ground cinnamon
• 1 cup water
• 2 teaspoons white vinegar, divided
• 1/2 large red onion, thinly sliced
• 1 teaspoon canola oil
• 1/4 teaspoon mustard seed
• 1/8 teaspoon ground cumin
• Dash salt

1. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Stir in the beans, tomatoes, water, tomato paste, mustard seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated through.
2. Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to a boil. Add onion; cook, uncovered, over medium heat for 2 minutes. Drain and cool. In a bowl, combine the oil, mustard seed, cumin, salt and remaining vinegar; stir in onion. Serve over chili.

onion, green pepper, canola oil, kidney beans, tomatoes, water, tomato paste, chili powder, cumin seeds, baking cocoa, ground cinnamon, water, white vinegar, red onion, canola oil, ground cumin, salt

Taken from www.tasteofhome.com/recipes/homemade-vegetarian-chili/ (may not work)