Title: Mexican Black Bean Chili
Categories: Veg02
Yield: 6 servings

1 lb Dried black beans
2 c Chopped onion
1 c Yellow bell pepper; 1/2"
-pieces
1 c Red bell pepper; 1/2" pieces
1 c Green bell pepper; 1/2"
-pieces
1 tb Chili powder
2 ts Cumin seeds
2 ts Dried oregano
1 ts Salt
1/2 ts Ground cinnamon
1 15 oz can Italian-style
-tomatoes; undrained &
-chopped
1 1/2 oz Semisweet chocolate;
-coarsely chopped
4 Cloves garlic; minced
2 Jalapeno peppers; seeded &
-minced
2 Bay leaves
1 c Minced fresh cilantro
1 ts Hot sauce; (to 2 tsp)

Sort and wash beans. Place in a large Dutch oven. Cover with water to 2
inches above beans. Bring to a boil and cook 2 minutes. Remove from heat;
cover, and let stand 1 hour. Drain beans. Place beans and next 14
ingredients (beans through bay leaves) in a crockpot. Cover with lid and
cook on low heat for 8 hours. Stir in cilantro and hot sauce.

NOTES : You can eliminate the quick-cook method for the black beans if you
soak them overnight.

Recipe by: Cooking Light, November 1998

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