Vegetarian chili that's deeply flavored with onions, peppers and cocoa powder, and spiced up with jalapeño chiles and chili powder. Serve with a dollop of sour cream or grated cheddar.

Spicy Vegetarian Chili

1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon mustard seeds
1 (28-ounce) can chopped tomatoes
1 cup canned kidney beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1 cup sliced mushrooms
2 carrots, peeled and chopped
2 jalapeño chiles, seeded and minced
3 ounces tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon unsweetened baking cocoa
1/8 teaspoon ground cinnamon

1. In a heavy, large pot, heat oil over medium-high heat. Cook onion and red and green bell peppers until soft and golden, about 5 minutes. Add mustard seeds and cook for 1 minute, stirring often. Add tomatoes (undrained), kidney beans, pinto beans, mushrooms, carrots, jalapeño, tomato paste, chili powder, cumin, cocoa and cinnamon; stir well. Reduce heat and simmer, uncovered, for about 40 minutes, or until thickened; stirring occassionally. Serve warm.

Makes 8 servings.