Chili Especial

I saw this recipe in a magazine (not health or my recipes) and copied from there - but here are the links I could find: http://www.myrecipes.com/recipe/chili-especial-10000000521785/ and http://www.health.com/health/recipe/0,,10000000521785,00.html

I add pinto beans and a little more garlic, but I leave out the ground beef. It's a great vegetarian version - hearty, subtly spicy, and all around crowd-pleasing. I usually serve this over rice. Enjoy!

1 7 oz can chiles in adobo

1 c chopped onion

4 garlic cloves chopped

2 T vegetable oil

2 1/2 T chili powder

2 t unsweetened cocoa

2 t dried oregano

2 t ground cumin

1 t salt

1 c water

1 c cherry tomatoes halved

1 28 oz can whole tomatoes chopped (undrained)

1 15 oz can black beans

1 15 oz can kidney beans

1 15 oz can pinto beans

7 oz roasted bell peppers (optional)

1 1/2 T red wine vinegar

Remove 1 chile from adobo, mince.

Cook onion and garlic in Dutch oven or large skillet until browned with small amount of oil.

Set aside.

In the skillet, heat more oil.

Add chili powder and next 4 ingredients through salt.

Cook for about 1 minute.

Stir in minced adobo chile, water, all tomatoes.

Bring mixture to a boil, cover, and reduce heat.

Cook for about 15 minutes.

Stir in onion/garlic and add beans.

Cook for about 10 minutes.

Stir in bell pepper and red wine vinegar.

Cook for another 3 minutes until heated through.