Vegetarian chili v1.0

If you're at all familiar with my previous blog (Em, that would be you), you won't be surprised that I chose to make two different chili recipes in one weekend. I picked up some adzuki beans from the health food store and decided to give them a try in this recipe. It turned out quite good, but not amazing. My search for the perfect vegetarian chili continues.

Vegetarian chili v1.0
adapted from this recipe

1 large onion, chopped
4 cloves garlic, minced
1 orange bell pepper, chopped
3 BC banana peppers, chopped
1 BC jalapeno pepper, chopped
3 BC tomatoes, squeezed and diced
1 14-oz can fire-roasted diced tomatoes
1 23-oz can tomato sauce
3 1/2 cups cooked adzuki beans (over-cooked, actually - stupid pressure cooker)
2 dried New Mexico chiles, ground in spice mill
1 dried Ancho chile, ground in spice mill
1 1/2 tsp cumin
2 tsp Mexican oregano
freshly ground black pepper
1 1/2 tsp smoked Spanish paprika
cayenne, to taste
1 tsp cocoa powder
salt

Sauté the onion in olive oil until translucent. Add the garlic and peppers and sauté for a few more minutes. Add remaining ingredients, bring to a simmer, and cook on low until flavours blended (around 30 min). Adjust seasonings as needed.

Serve over some hearty whole grains, and top with faux cheese and green onions.