Source:

lucky

Serves/Makes:6

Ingredients

• 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

Preparation

• 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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