Vegetarian Chili

I originally got this recipe from Weight Watchers' Make it in Minutes cookbook. You can find the same recipe here. I love making this because not only is it tasty and easy, but it's a really different flavor than you would find in a typical chili recipe. I made it for lunch club, and no one could believe there was chocolate in there, but knowing that, I can definitely taste it.
So, this is a nice little lunch recipe or a nice something to have in the freezer for a night home alone. Keeper!! :)

Ingredients:

Serves: 4,
Yield:
6 6

6

Servings Size

• cups
  

cups

• 1 tablespoon canola oil
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
• 1 (28 ounce) can whole canned tomatoes, drained and chopped
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon chili powder
• 1 tablespoon cocoa powder
• 1 teaspoon dried oregano
• 1/2 teaspoon coarsley ground black pepper
• 1 ounce semisweet chocolate
Change Measurements: US | Metric

Directions:

Prep Time: 15 mins
Total Time: 30 mins

1. 1 Heat oil in large saucepan over medium-high heat.
2. 2 Add garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until the vegetables begin to soften, 4-5 minutes.
3. 3 Add beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper.
4. 4 Bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes.
5. 5 Remove from the heat and add the chocolate, stirring until melted.

Read more: http://www.food.com/recipe/vegetarian-chili-61515#ixzz1EESh5MfP