Three Bean Chocolate Chili

I have been following this blog, Vegetarian Ventures, for awhile now.....this gal makes really delicious meals, often with surprise ingredients (like the cocoa powder in this chili) that really intrigue me as a cook and get me excited about experimenting with new flavors. I treated myself to her cookbook when it came out this year and I have been enjoying her recipes quite a bit!! Her photos (on her blog and in her cookbook) are gorgeous, by the way - they definitely make me hungry!!!

Here is the recipe word for word from Shelly Westerhausen's beautiful cookbook Vegetarian Heartland:

Ingredients:
1/4 cup extra-virgin olive oil
1 large yellow onion, chopped
1 green bell pepper, seeded, de-ribbed and chopped
3 large garlic cloves, minced
2 Tbl chili powder
1 Tbl Dutch-process cocoa powder
2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 - 15oz can black beans, drained
1 - 15oz can kidney beans, drained
1 - 15oz can pinto beans, drained
1 - 14oz can fire roasted diced tomatoes
2 1/2 cups vegetable stock
1 cup frozen corn <I omitted this because I don't care for corn in chili>
1 Tbl maple syrup* <this was my own addition - I think it balanced out the flavors>

sour cream, shredded cheddar cheese or nutritional yeast, chopped fresh cilantro or chopped avocado for serving, all optional

Directions:
In a large saucepan over medium heat, warm the olive oil. Add the onion, bell pepper, and garlic and saute until the vegetables soften and the garlic is fragrant, about 5 minutes. Add the chili powder, cocoa powder, oregano, cumin, and cayenne, stirring to coat, and saute until fragrant, about 30 seconds more. Add the beans, tomatoes with juice, stock, *maple syrup <if using> and corn.

Turn the heat to medium-high, bring to a boil, and then turn the heat to medium-low, cover, and simmer until the vegetables and beans are completely soft, 15 to 20 minutes. Remove the lid and simmer until the chili thickens and most of the liquid has cooked off, about 5 minutes more. Remove from the heat and let cool slightly. Ladle into bowls or mugs. Serve warm and pass sour cream, cheese, cilantro and/or avocado (if using) around the table. Leftovers will last up to 3 days refrigerated in an airtight container or up to 3 months in the freezer.