Spicy Vegetarian Chili

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1/2 teaspoon mustard seeds
• 1 (28 ounce) can chopped tomatoes
• 1 cup canned kidney beans, rinsed and drained
• 1 cup canned pinto beans, rinsed and drained
• 1 cup sliced mushroom
• 2 carrots, peeled and chopped
• 2 jalapeno chiles, seeded and minced
• 3 ounces contadina tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon unsweetened baking cocoa
• 1/8 teaspoon ground cinnamon

Recipe

• 1 in a heavy large pot heat oil over medium-high heat.
• 2 cook onion and red and green bell peppers until soft and golden for about 5 minutes.
• 3 add mustard seeds and cook for 1 minute, stirring often.
• 4 add tomatoes (undrained), kidney beans, pinto beans, mushrooms, carrots, jalapeno, tomato paste, chili powder, cumin, cocoa and cinnamon.
• 5 stir well.
• 6 reduce heat and simmer, uncovered, for about 40 minutes, or until thickened; stirring occasionally.
• 7 serve warm.