The cocoa powder gives this easy to prepare chili a depth of flavor that store bought brands lack. Previously cooked legumes can also be used in place of canned for some or all of the beans in this recipe.
Easy Vegetarian Chili
1 tablespoon olive oil
1 small onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 can (14 1/2-ounce) red kidney beans, drained and rinsed
1 can (14 1/2-ounce) black beans, drained and rinsed
1 can (14 1/2-ounce), drained and rinsed
1 can (14 1/2-ounce), stewed tomatoes
1 can (8-ounce) tomato sauce
2 tablespoons New Mexican chili powder
2 tablespoons unsweetened cocoa powder
Sour cream and hot sauce for serving
Set Sun Oven out to preheat.
Combine all the ingredients in a large pot, cover and cook in the Sun Oven until the flavors have blended, about 1 hour. Ladle in to bowls and top each serving with a dollop of sour cream and a dash of sour cream.
Makes 4 to 6 servings.