Mexican Mole Chili

Ingredients

• 15 ounce black beans canned
• 15 ounce kidney beans canned
• 1 teaspoon chipotle chile powder 
• 1 tablespoon chili powder 
• 0.5 teaspoon pepper red crushed
• 1 teaspoon cumin 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon garlic minced
• 2  bell peppers green seeded chopped
• 1 pound ground beef lean
• 1 tablespoon olive oil 
• 1 large onion chopped
• 0.5 teaspoon pepper 
• 2 tablespoon onion diced red
• 0.8 teaspoon salt 
• 30 ounce juice reserved from tomatoes diced low-sodium canned
• 3 tablespoons cocoa unsweetened

Equipment

• bowl
• pot

Directions

1. Heat oil in a large stockpot over medium-high heat.
2. Add onion and cook until softened, 6-7 minutes.
3. Add garlic and cook 1 minute.
4. Add beef and cook, breaking up with a spoon, until just cooked through, 5 minutes.
5. Add cocoa, chili powder, cumin, chipotle powder, salt, pepper, and crushed red pepper, and cook for 1 minute until fragrant.
6. Add bell peppers, tomatoes, and beans, and bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, 40-45 minutes.
7. Divide among 6 bowls and garnish with cilantro, onion, and sour cream, if desired.