Black Bean Confetti Chili (Vegetarian)

From The One-Dish Vegetarian by Maria Robbins. I made this for Christmas Eve, and it was enjoyed by the family

• Ready In: 50 mins
• Serves: 10

Ingredients

• 2  tablespoons olive oil
• 2  large onions, coarsely chopped
• 6  garlic cloves, finely minced (or pressed)
• 2  large red bell peppers, cored, seeded, and coarsely chopped
• 1  large yellow bell pepper, cored, seeded, and coarsely chopped
• 1  fresh jalapeno chile, cored, seeded, and finely chopped
• 2  tablespoons dried ancho chile powder (or regular chili powder)
• 2  tablespoons  mild  new mexico chile powder (or regular chili powder)
• 1  tablespoon ground cumin, toasted
• 4  cups  vegetable stock or 4  cups water
• 1⁄2 cup bulgur (or use textured vegetable protein and add during the last 5-10 minutes of cooking to make it gluten-)
• 1  ounce  unsweetened chocolate, grated
• 1 (28 ounce) can tomatoes, drained and coarsely chopped
• 8  cups  cooked black beans or 4 (15 ounce) cans black beans, rinsed and drained
• 2  cups fresh corn kernels or 1 (10 ounce) package frozen corn, thawed
• 1  medium red onion, chopped (optional ( for garnish)

Directions

1. Heat oil in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring for a few minutes, until the onions have wilted. Add the bell peppers, jalapeno, chili powder, and cumin, and cook, stirring, for 3-5 minutes longer, until the peppers have softened.
2. Add the stock or water, bulgur (if using), grated chocolate, tomatoes, and beans. Bring to a boil, lower heat, and simmer gently for 25 minutes. Add the corn (and TVP, if using), stir, and cook 5 minutes longer.
3. Serve with chopped red onion for garnish.