Vegetarian Chili with chipotle and cocoa Recipe BabsW

Ingredients

• 1 15-ounce can chili beans in sauce (I used Full Circle Chili Beans)
• 1 15-ounce can dark red kidney beans
• 1/4 cup red quinoa
• 1/4 cup bulgur
• 1 20-ounce can diced tomatoes
• with the juice
• 1 T tomato paste
• 1 cup water
• 1 cup Morningstar Farms crumbles or other tvp crumbles
• 2 teaspoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 small dried chipotle chili pepper
• 1/4 cup minced onion
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon oregano

Instructions

1. Put all ingredients in a large pot bring to a near-boil and then reduce the heat and let simmer on low for about an hour.
2. Stir frequently so that nothing sticks to the bottom and burns.
3. Or you could just throw everything in a crock pot, put it on low and walk away.
4. Taste to adjust seasonings, then remove the chipotle before serving.
5. Top with minced chives or green onion, if desired.