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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Sue Cochran
Servings: 6
4 large onions, chopped
1 large green bell pepper, seeded, chopped
3 tablespoons vegetable oil
3 teaspoons mustard seed
3 teaspoons chili powder
1 teaspoon cumin seed
1 teaspoon unsweetened cocoa powder, optional
¼ teaspoon ground cinnamon
1 pound canned tomatoes, no-salt-added,
chopped
5 cups kidney beans, cooked, with liquid
6 ounces tomato paste
3 carrots, diced
10 ounces sliced fresh mushrooms
In large 5 or 6 quart kettle cook onions and green pepper in oil over medium-high heat, stirring occasionally, until onions are golden, and pepper is soft. Add mustard seeds and cook for one minute, stirring as it cooks. Add chili powder, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, carrots, mushrooms, and tomato paste. Reduce heat and simmer rapidly, uncovered for about 40 minutes, or until most of the liquid has cooked away and chili is thickened; stir frequently to prevent scorching.
Note:
In place of the cooked kidney beans, you may use 3 16 ounce cans no-salt-added kidney beans plus 1 cup water.