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Fabulous Vegetarian (vegan) Chili

2 teaspoons canola oil
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
4 cloves garlic, crushed
1 green capsicum (bell pepper), chopped
19 oz (540 ml) tin of tomatoes, any style
2 tablespoons ground chili powder or crushed chiles
1 teaspoon unsweetened cocoa powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon granulated sugar (optional)
1/2 teaspoon crushed red chili pepper
1/4 teaspoon cinnamon
4 cups cooked beans
1 1/2 cups tomato sauce

Heat oil. Cook first 4 ingredients until soft, about 15 minutes.
Add tomatoes, if they're whole, break 'em up with a fork. Add all
spices and cocoa. Cook for about 5 minutes. Add tomato sauce.
Simmer for about 1 hour. If it looks too damn liquid, add a can
of tomato paste, or throw in a handful of barley and continue to
cook for about half an hour or until the barley is cooked, but this
shouldn't be necessary.

You can also thump it into a 10 cup casserole dish and bake it at
350 for about 40 minutes, instead of simmering it.

The cocoa gives it a sort of dark thrilling timbre, reminiscent of
mole sauce from mexico. Don't use too much, though, or it's kind
of heavy tasting.

If you like a Santa Fe style, add some frozen corn kernels to it
with the tomato sauce, but skip the cocoa.


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