Ingredients: 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

Recipe Info Category: Vegetarian Rating: 4 Contributor: Laura May

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 the 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.