Ingredients

3 tbsp olive oil
1 medium onion
5 cloves garlic
1 cup vegetable broth
14oz can of diced tomatoes
1 red bell pepper
1 orange bell pepper
2 jalapeno peppers (for less heat, use 1)
¼-⅓ cup chili powder (use ¼ cup for a less pronounced flavor)
1 tbsp cumin
1 tbsp unsweetened cocoa
1lb red kidney beans
1lb black beans
1 cup frozen corn
1 tbsp apple cider vinegar
½ tsp salt
2 tbsp black strap molasses

Method

Heat your oil in a large stock pot over medium, while you wait for it to shimmer, dice your onion and smash the garlic. Add the onion first, cook until translucent (3-5 minutes), then add the garlic and saute until fragrant (30 seconds).

At this point, you’ll need to add the vegetable broth, tomatoes, peppers (diced with seeds removed), chili powder, cumin and cocoa. Bring to a boil and then lower heat and let simmer covered for 10 minutes.

Once 10 minutes have passed, add your beans, corn, vinegar, salt and molasses. Simmer uncovered for 10 more minutes, stirring occasionally. At this time you can serve, topping as you will (I used sour cream and extra jalepenos because I’m a masochist), or you can keep the chili warm and let the flavors blend for an hour or more.