Don’t be deterred by the long list of ingredients, they are mostly herbs and spices. It’s quick to prepare and tastes better the next day. Cocoa is the secret ingredient it deepens the color and rounds out the flavor.

Ingredients:

• 1 Tbsp olive oil
• 2 onions, chopped
• 2 green and/or red peppers, chopped
• 3 cloves garlic, crushed
• 2 cups mushrooms, sliced
• 2 cups cooked or canned red kidney beans
• 2 cups cooked or canned chickpeas
• 1-1/2 cup bulgar or couscous rinsed (if sensitive to wheat use 1 cup quinoa or millet. If using millet, cook on medium heat for 5 minutes to brown, before adding to recipe)
• 28 oz can tomatoes or 6 fresh tomatoes, chopped
• 1 cup bottled salsa, mild or medium
• 1 1/2 cup water
• 1 tsp salt
• 1 Tbsp chili powder
• 1 tsp dried basil
• 1 1/2 tsp each pepper, oregano, cumin
• 1 1/2 tsp cayenne
• 1 Tbsp unsweetened cocoa powder
• 1 tsp sugar (optional)
• 1 cup corn niblets (optional – we don’t use)
  

Directions:

Heat oil in large pot. Sauté onions, peppers and garlic for 5 minutes on medium heat. Add mushrooms and sauté 4-5 minutes more. Add remaining ingredients (except corn). Bring to a boil and simmer covered for 25 minutes, stirring occasionally. Stir in corn if desired.

Yields 10 servings of approximately 1 cup each. Freezes and reheats well.

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