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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 (see note)
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.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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