I really like this recipe as it is. It makes a very hearty, mild chili that is exceptionally filling – especially with grated cheddar and sour cream on it, and cornbread on the side!

My personal variation is to decrease the cocoa by 1 Tbsp. and increase the chili power by 1-2 Tbsp. to make it spicier. It also doesn’t hurt to throw in a can of diced green chilis, either.

Ultimate Vegetarian Chili

3 Tbsp. olive oil
3 onions, chopped
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/4 tsp. cayenne pepper
2 green (or red or yellow!) peppers, deseeded and diced
3 garlic cloves, minced
3 Tbsp. unsweetened cocoa powder
1 (28 oz.) can, undrained, of tomatoes, chopped
1 cup water
1 (16 oz) can red kidney beans, rinsed and drained
1 (16 oz.) can black beans, rinsed and drained
2 cups fresh or frozen corn
1/2 cup bulgur wheat
salt and pepper to taste
cilantro for garnish (optional)

In a large pan, saute the onions and spices. Add peppers and garlic for 1 min. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and bulgur. Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked. Add salt and pepper to taste.

To serve, sprinkle with cilantro.

Recipe source:
vegweb.com