Chipotle and Bean Chili 1 Tbs (15 ml) olive oil 1 onion, finely chopped 2-4 cloves garlic, finely chopped 1 red bell pepper (capsicum), cored, seeded, and chopped 1 green bell pepper (capsicum), cored, seeded, and chopped 2 15-oz cans (425 g each) red kidney or other beans, rinsed and drained 1 15-oz can (425 g) tomatoes with their liquid 1 cup (250 ml) beef or chicken stock or water 1-2 chipotle peppers in adobo, finely chopped 2 Tbs (30 ml) unsweetened cocoa powder 1 Tbs (15 ml) brown sugar 1 tsp (5 ml) dried oregano Salt and freshly ground pepper to taste Heat the oil in a large pot and saute the onion, garlic, and bell peppers until tender but not brown, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Serves 4 to 6.
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