4 lg. onions, chopped
1 lg. green pepper, seeded and chopped
3 tbsp. oil
1 tbsp. mustard seed
1 tbsp. chili powder
1 tsp. cumin
1 tsp. unsweetened cocoa powder, optional
1/4 tsp. cinnamon
1 16-oz. can tomatoes (no-salt added), chopped
*5 c. kidney beans, cooked, with liquid
6 oz. tomato paste
3 carrots, diced
10 oz. fresh mushrooms, sliced

In a large kettle, cook onions and green pepper in oil over medium-high heat, stirring occasionally, until onions are golden and pepper is soft. Add mustard seeds and cook for 1 minute, stirring. Add chili powder, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, carrots, mushrooms, and tomato paste. Reduce heat and simmer rapidly, uncovered, for about 40 minutes or until most of the liquid has cooked away and chili has thickened; stir frequently to prevent sticking. *Note: In place of the cooked kidney beans, you may use 3 16-oz. cans of no-salt added kidney beans plus 1 c. water.