Vegetarian Chili

• 1 large onion
• 1 15 oz (420 grm). can kidney beans,drained
• 1 15 oz (420 grm). can pinto beans, drained
• 1 15 oz (420 grm). can black beans, drained
• 8 medium garlic cloves
• 1 10 oz (280 grm). pkg frozen corn
• 2 red or green sweet peppers
• 1-1/4 tbsp (17.5 ml) chopped semi-sweet chocolate
• 3 tbsp (45 ml) vegetable oil or olive oil
• 4 tbsp (60 ml) cilantro, chopped
• 3 tbsp (45 ml) chili powder
• 2 tsp (10 ml). lime juice (fresh or bottled)
• 1 tbsp (15 ml) ground cumin (or more to taste)
• 1 tbsp (15 ml) ground coriander
• 2 tsp (10 ml). salt
• 3 14.5 oz (406 grm). cans diced tomatoes with liquid
• 1 tsp (5 ml). cayenne pepper (or more to taste)
• 1 4 oz (112 grm). can green chillies, diced
• sour cream or yogurt (low-fat)
• shredded cheese

1. Coarsely chop the onion and set aside.
2. Chop or mince the garlic and set aside.
3. Chop the bell pepper into 3/8" pieces and set aside.
4. Heat oil in stockpot over med-high heat.
5. Add onion and garlic and saute until softened, about 5 minutes.
6. Add chili powder, coriander and cumin.
7. Saute for another 2 minutes.
8. Add tomatoes with liquid and green chillies and cook, stirring occasionally, for 10 minutes.
9. Add bell peppers, beans and corn.
10. Reduce heat and cook over med-low heat for 30 minutes, stirring as necessary to prevent sticking.
11. Add chocolate and cilantro and simmer for 5 minutes more.
12. Add lime juice, salt and cayenne and simmer for an additional 3 minutes
13. Adjust seasonings to taste.

onion, kidney beans, pinto beans, black beans, garlic, corn, red, semisweet chocolate, vegetable oil, cilantro, chili powder, lime juice, ground cumin, ground coriander, salt, tomatoes, cayenne pepper, green chillies, sour cream, cheese

Taken from online-cookbook.com/goto/cook/rpage/00178C (may not work)