Veggie Chili - cooking recipe

Ingredients

2 to 3 c. onion, chopped
1 large green bell pepper, seeded and chopped
3 Tbsp. vegetable or olive oil
1 Tbsp. mustard seed (optional)
2 to 3 Tbsp. chili powder
1 tsp. ground cumin seed
1 1/2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1 (16 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
2 (16 oz.) cans kidney beans (undrained)
1/2 c. water
1/2 tsp. salt
4 to 6 dashes Tabasco sauce

Preparation

In large pot, saute the onions and green pepper in the oil over medium heat until onions are browned, about 2 to 3 minutes.
Stir so vegetables do not burn.
Stir in the mustard seed, chili powder, cumin, cocoa, cinnamon, tomatoes and tomato paste.
Cook for 1 to 2 minutes, stirring constantly.
Add the beans, water, salt and Tabasco.
Reduce heat and simmer, uncovered, for about 40 minutes or until the chili has thickened.
Stir frequently to prevent scorching.
Serves 6.