8 oz. dried sm. red beans, rinsed and picked over to remove any grit, or 3 c. drained and rinsed canned red beans
1 tbsp. vegetable oil
3 med. onions (1 lb.) chopped
3 lg. celery ribs, cut in 1/4 inch dice (2 c.)
1/4 c. minced garlic
3 lg. carrots, finely chopped (2 c.)
2 c. packed, finely chopped cabbage (1/2 lb.)
1/2 lb. mushrooms, finely chopped (2 c.)
2 med. (4 oz.) red bell peppers, finely chopped (2 c.)
2 med. (4 oz.) green bell peppers, finely chopped (2 c.)
1/3 c. chili powder
1 tbsp. unsweetened cocoa powder
1 tbsp. sugar
1 tbsp. whole cumin seed
1 tbsp. plus 1/4 tsp. dried oregano, crumbled
2 tsp. fellen seeds, whole
1 tsp. dried thyme, crumbled
1/2 tsp. cayenne pepper
1/2 tsp. ground cinnamon
2 tsp. salt
1/2 tsp. pepper (black)
1 (28 oz.) can whole tomatoes including juice
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. Tabasco sauce or hot pepper sauce

TOPPINGS FOR EACH 1 CUP SERVING:

2 tbsp. sour cream
2 tbsp. sliced scallion
2 tbsp. shredded mild cheddar cheese

If using dried beans, put the beans in a medium bowl and add enough cold water to cover by 3 inches. Let soak overnight and drain. (Alternatively place the dried beans in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil and cook for 1 minute. Remove from the heat, cover and let stand for 1 hour.)

Place the beans in a medium saucepan and add enough water to cover by 3 inches. Bring to a boil over moderate heat. Reduce the heat and simmer until tender, about 1 hour; drain

In a large non-reactive soup pot or casserole, warm the oil over moderate heat. Add the onions and celery and saute until the onions are softened and translucent, 6-8 minutes. Add the garlic and cook for 1 minute longer.

Add the carrots, cabbage and mushrooms to the casserole and cook, stirring occasionally, until tender, about 10 minutes. Add the red and green peppers and cook until softened, 5-8 minutes.

Stir in the chili powder, cocoa, sugar, cumin seeds, 1 tablespoon oregano, fennel seeds, thyme, cayenne, cinnamon, salt and 1/4 teaspoon of the black pepper. Stir in the tomatoes (including juice), breaking them up with a spoon, along with 4 cups of water. Add the soaked dried beans (see note) and simmer over low heat, stirring occasionally, until thick and rich-tasting, about 2 hours. Remove from heat; let cool to room temperature. Cover and refrigerate overnight.

Reheat the chili over low heat. Add the remaining 1/4 teaspoon each of oregano and black pepper. Remove from the heat and stir in soy sauce, sherry and Tabasco sauce. Serve the chili hot, topped with sour cream, scallions and cheddar cheese. Yield 12 (1 cup) servings).