Vegetarian Chili

Way back from our very first week of the cooking club comes the vegetarian chili. Super easy recipe... super delicious result. It freezes well and makes a ton! I've never tried it before but the photo has it sprinkled with some diced avocado.

Ingredients:

• 3 tablespoons olive oil
• 3 onions, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 peppers, chopped
• 3 garlic cloves, chopped
• 3 tablespoons unsweetened cocoa powder
• 1 large can (28 ounces) tomatoes, undrained, chopped
• 1 cup water
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce)can black beans, rinsed and drained
• 2 cups fresh or frozen corn
• 1/2 cup bulgur
• salt and pepper, to taste
• cilantro, for garnish, optional

Directions:

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