Vegetarian High Fiber Chili
(serves 4-6 people)

Ingredients:

4 cups of cooked beans (pinto, garbanzo,black, red kidney or adzuki)(precooked or dry OK) (P01-P27)
2 medium onions (chopped)
2 tsp of garlic (Z12)
4 small green peppers (chopped)
2 stalks of celery (chopped)
2 cans (411gm) of drained tomatoes (chopped) (M86)
2 tsp of tomato paste (M91)
1 cup of water
3 tsp of cocoa powder (D03)
2 tsp of cinnamon (Z18)
2 tsp of sugar
3-6 tsp of chili spice mix (M21)
1 tsp of chili or jalapeno (Z17)
salt to season

Method:

1. In a heavy saucepan, gently fry onions and garlic in olive oil for 2 mins. Turn the heat down lower, cover and “sweat” for a further 5 mins.
2. Add peppers and celery, continue sweating with cover on for a further 5 mins.
3. Add chili spice mix and then add the Jalapeno (to taste). Cook uncovered for 2-3 mins.
4. Add chopped tomatoes and the paste. Bring to the boil and simmer for 2-3 mins.
5. Add water and bring to the boil. Reduce heat and simmer gently.
6. Drain the beans and rinse. Add to the saucepan, stirring gently with a wooden spoon. Be careful that the beans don’t break up.
7. Season to taste and reduce heat to a gentle simmer.
8. In a cup, mix cocoa, cinnamon, sugar and a little water to make a thin paste. Add to the saucepan. Simmer for 30-40 mins.
9. Serve and enjoy.