- 2 tablespoons extra-virgin olive oi
- 2 medium onions, finely chopped
- 6 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 poblano pepper, diced
- 3 28-ounce cans beans of your choice (try a combination of beans: kidney, cannellini, and black beans, pintos, etc.), drained and rinsed
- 2 14.5-ounce cans fire-roasted diced tomatoes, with liquid
- 1 16-ounce can tomato sauce
- 1 can water
- 2 jalapenos, seeded and minced
- 2 tablespoon good-quality chili powder
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Salt and freshly ground pepper to taste
Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent.
Add the garlic and sauté until the onion is golden.
Add the remaining ingredients. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
Taste and adjust the seasonings as necessary. I like to make my chili the day before we plan on eating it so the flavors marry. If you don't have time for that give it at least a few hours. If it's too thick add a little more water or broth. Serve in individual bowls, garnished with any of the following: cheese shreds, fresh chopped onion, scallions, pickled jalapenos, sour cream and/or cilantro.