Favorite Chili

I have been looking for a good vegetarian chili recipe FOREVER because it’s my favorite soup…and I finally found one! Enjoy.

2 cups dried kidney beans
6 cups water
1-2 tsp allspice
1-2 tsp cinnamon
1-2 tsp oregano
1-2 tsp cumin
1 tsp ground aniseed
1-2 tsp coriander
½ onion, diced
3 cloves minced garlic
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup fresh or frozen corn kernels
salt to taste
½ cup soy yogurt (or sour cream)
¼ cup green onions, thinly sliced
½ cup fresh cilantro, chopped

Thoroughly pick through and wash the beans, then place them, along with the water, in a 6- or 7-quart slow cooker. Add the allspice, cinnamon, oregano, cumin, aniseed, and coriander. Cover and cook on low for 6 hours or until the beans are tender.

Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking on low for 2 more hours.

About a half hour before serving, add the bell pepper and corn to the beans.

Season with salt to taste. Ladle into bowls and top each bowl with a dollop of soy yogurt and a sprinkling of green onion and cilantro. Eat up!