dried red kidney beans, 2 cups
dried pinto beans, 2 cups
dried red beans, 2 cups
vegan soy crumbles, 2 packs
green peppers (2), chopped
jalapenos (2), chopped
made-for-chili tomato sauce, 2 cans
diced tomatoes, 2 cans
corn, 1 can
onions (2), chopped
dark or bittersweet baking chocolate, 1 ounce
salt, pepper, chili powder. One teaspoon each.
cumin, garlic powder. 1 tablespoon each.
Soak the beans in a big bowl of water overnight. Drain.
In the biggest pot ya got, throw in the beans, tomato sauce, chocolate, and seasonings. Simmer over low heat for 2 hours and 45 minutes, stirring every 20 minutes. Make sure it's low heat, chocolate burns at high temps.
Take a sample spoonful of the beans to make sure they are the consistency you prefer. If they're too tough, keep them cookin'. If they're at the right spot you may toss in the soy crumbles, peppers, tomatoes, corn, and onions. Cook for another 10 minutes.
*Note* If you're using canned beans then just throw the whole kit and caboodle into a pot and cook it for 15 minutes. Stir frequently. It's a lot less time consuming then using dried beans, but for some reason I just go for the dried. I guess I have too much time on my hands.