Black Bean Confetti Chili (Vegetarian) - cooking recipe

Ingredients

2 tablespoons olive oil
2 large onions, coarsely chopped
6 garlic cloves, finely minced (or pressed)
2 large red bell peppers, cored, seeded, and coarsely chopped
1 large yellow bell pepper, cored, seeded, and coarsely chopped
1 fresh jalapeno chile, cored, seeded, and finely chopped
2 tablespoons dried ancho chile powder (or regular chili powder)
2 tablespoons mild new mexico chile powder (or regular chili powder)
1 tablespoon ground cumin, toasted
4 cups vegetable stock or 4 cups water
1/2 cup bulgur (or use textured vegetable protein and add during the last 5-10 minutes of cooking to make it gluten-)
1 ounce unsweetened chocolate, grated
1 (28 ounce) can tomatoes, drained and coarsely chopped
4 cups cooked black beans or (15 ounce) cans black beans, rinsed and drained
1 cups fresh corn kernels or (10 ounce) package frozen corn, thawed
1 medium red onion, chopped (optional ( for garnish)

Preparation

Heat oil in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring for a few minutes, until the onions have wilted. Add the bell peppers, jalapeno, chili powder, and cumin, and cook, stirring, for 3-5 minutes longer, until the peppers have softened.
Add the stock or water, bulgur (if using), grated chocolate, tomatoes, and beans. Bring to a boil, lower heat, and simmer gently for 25 minutes. Add the corn (and TVP, if using), stir, and cook 5 minutes longer.
Serve with chopped red onion for garnish.