| Spicy Vegetarian Chili |
1 tablespoon vegetable oil
1 onion, 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 mushrooms
2 carrots, peeled and chopped
2 jalapeño chiles, seeded and minced (see note)
3 ounces tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon unsweetened baking cocoa
1/8 teaspoon ground cinnamon
In a heavy, large pot, heat oil over medium-high heat. Cook
onion and red and
green bell peppers until soft and golden, about 5 minutes. Add
mustard seeds
and cook for 1 minute, stirring often. Add tomatoes (undrained),
kidney beans,
pinto beans, mushrooms, carrots, jalapeño, tomato paste, chili
powder,
cumin, cocoa and cinnamon; stir well. Reduce heat and simmer, uncovered,
for about 40 minutes, or until thickened; stirring occassionally. Serve warm.
Makes 8 servings
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