- 1 15 oz can Black Beans
- 1 15 ounce can Red Kidney Beans
- 1 15 ounce can Pinto Beans
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon Cumin Seeds
- 1-inch piece of Cinnamon Stick
- 1 cup Diced Onion
- 2 cloves Garlic, Large, minced
- 1/2 cup Diced Poblano Peppers
- 3/4 cup Diced Red Bell Pepper
- 1 jalapeños Jalapeño, Seeded and minced
- 1 small Zucchini Squash, Diced
- 1/2 cup Corn
- 1 14.5 ounce can Diced Tomatoes
- 1 teaspoon Ancho Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cayenne Pepper, Or to taste
- 1/4 teaspoon Allspice
- 1 teaspoon Oregano
- 2 cups Vegetable Broth
- 1 1/2 tablespoons Unsweetened Cocoa Powder
Heat oil in a large pot over medium high heat. Add the cumin seeds and cinnamon. Let them change color (not burn) and become fragrant for about less than a minute.
Add the onions and garlic. Lower the heat to medium and mix. Cook until the onions begin to soften.
Add the poblanos, red peppers, jalapeno, and zucchini. Stir and let the vegetables cook for 10 minutes, covered. Salt to taste.
Add the corn, tomatoes, spices and remaining ingredients. Salt to taste.
Bring it to a boil and then let it simmer for 20-30 minutes.
- If you are using dry beans instead of canned, you can soak 1/2 cup of each bean, and cook them all together before making the chili.