Vegetarian Bean Chili

Makes: 6 servings

2 cups (1 pound) pinto beans

3 tablespoons vegetable oil

2 medium onions, finely chopped

5 garlic cloves, minced

1 tablespoon plus 1 teaspoon dried oregano leaves

1 tablespoon plus 1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon paprika

1/4 teaspoon cayenne pepper

1/4 cup ground chile powder

1 1/2 cups diced canned tomatoes with juice

1/2 to 1 canned chipotle chile, minced, to taste

5 cups vegetable stock or water

1 tablespoon balsamic glaze or vinegar

1 ounce finely chopped unsweetened chocolate

3 tablespoons finely chopped fresh cilantro

Serve alongside:

1/2 cup sour cream

1/2 cup shredded cheddar cheese

Avocado slices

1/2 cup salsa

1/2 cup crumbled corn chips

Extra cilantro sprigs

1. Place the beans in a bowl and cover with water overnight. Drain the beans and reserve.

2. In a Dutch oven, heat the oil on medium and saute the onions for about 5 minutes or until softened. Add the garlic, oregano, cumin, coriander, paprika, cayenne and chile powder; stir to combine. Cook about 3 minutes, stirring to evenly cook the mixture.

3. Add the tomatoes, chopped chile, broth or water and reserved beans, and bring to a boil. Reduce temperature to low and cook about 1 hour to 1 1/2 hours more or until the beans are cooked and soft, stirring occasionally. (Partially cover the beans for the first hour and then remove the lid.)

4. If the mixture is too thick, add a bit more water. When the beans are tender, add the vinegar and chocolate, and cook another minute. Add the cilantro and stir. Add salt to taste.

5. To serve: Place some chili in a deep bowl, and garnish with a dollop of sour cream, shredded cheese, avocado, salsa, crumbled chips and a sprig of cilantro. Serve immediately.