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Vegetarian Chili
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  • 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
  • Optional garnishes:
  • sour cream or yogurt (low-fat)
  • shredded cheese
  • Coarsely chop the onion and set aside.
  • Chop or mince the garlic and set aside.
  • Chop the bell pepper into 3/8" pieces and set aside.
  • Heat oil in stockpot over med-high heat.
  • Add onion and garlic and saute until softened, about 5 minutes.
  • Add chili powder, coriander and cumin. Saute for another 2 minutes.
  • Add tomatoes with liquid and green chillies and cook, stirring occasionally, for 10 minutes.
  • Add bell peppers, beans and corn.
  • Reduce heat and cook over med-low heat for 30 minutes, stirring as necessary to prevent sticking.
  • Add chocolate and cilantro and simmer for 5 minutes more.
  • Add lime juice, salt and cayenne and simmer for an additional 3 minutes
  • Adjust seasonings to taste.

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