Four Bean Chili

• 1 pound Ground Meat, I Used Turkey
• 1 cup Onion, Diced
• 1 cup Red Or Green Pepper, Diced
• 4 cloves To 5 Cloves Garlic, Minced
• 2 Tablespoons Jalapenos, Diced (More If You Like It Spicier)
• 4 cans (15 Oz. Cans) Beans (I Used Black, Garbanzo, Kidney And Pinto)
• 1 can (28 Oz) Diced Or Crushed Tomatoes
• 1 can (15 Oz) Corn
• 1 can (15 Oz) Chicken Or Vegetable Broth
• 2 Tablespoons Olive Or Canola Oil
• 5 Tablespoons Chili Powder
• 1 Tablespoon Cumin
• 1 Tablespoon Oregano
• 2 Tablespoons Heaping! Chocolate Chips, I Used Semisweet

1. In a large stockpot, heat oil over medium heat. Add onions, peppers, garlic and jalapenos. Saute until translucent. Add meat if you are using it. Cook through. Add spices and stir thoroughly.
2. Pour in tomatoes, beans, corn and broth. Finally, stir in chocolate. Salt to taste. The longer this chili cooks the tastier it will be. I let it cook for over three hours, stirring occasionally, and it was divine. You could also let this simmer away in a crock pot.
3. Serve with shredded cheese, sour cream, green onions, red onions, tortilla chips.

ground meat, onion, red, garlic, jalapenos, beans, tomatoes, corn, chicken, olive or, chili powder, cumin, oregano, chocolate chips

Taken from tastykitchen.com/recipes/soups/four-bean-chili/ (may not work)