Chili sin Carne al Mole

This delightfully spicy and sinfully rich chili is perfect on a chilly winter night.  It is really easy to make, but it does take some time as you have to let it simmer for 30 minutes.  I baked some old-fashioned cornbread to go with it, but I'm sure any kind of bread will do.  This chili tastes even more amazing the next day if you can manage not to eat it all!  Makes 6 - 8* servings.

Ingredients:

• 1/3 Cup Light Olive Oil
• 1 Jalapeno, Chopped
• 1 Medium Red Bell Pepper, Chopped
• 1 Large Yellow Onion, Chopped
• 3 Cloves Garlic, Minced
• 1 Bag MorningStar Farms Crumbles (for Vegan Recipe, Add 1" Cubes of Seitan)
• 2 Tbsp. Chili Powder
• 1 Tsp. Cinnamon
• 1/2 Tsp. Cumin
• 28 Oz. Can Whole, Peeled Tomatoes
• 3 Tbsp. Cocoa Powder
• 3 Tbsp. Molasses
• 2 14 Oz. Cans Pinto Beans, Washed
• 2 1/2 Cups Vegetable Broth

Directions:

• Heat large pot over medium-high heat.
• Add oil and heat.
• Add onion and peppers and cook for two minutes.
• Add crumbles and garlic and cook for eight minutes until onions are tender.
• Add chili powder, cinnamon, and cumin and stir for one minute.
• Add tomatoes, cocoa powder, and molasses and stir.
• Use the back of a wooden spoon to crush the tomatoes.
• Add beans and vegetable broth, stir to combine.
• Cover and bring to a gentle boil.
• Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
• Remove from heat and let cool for 20 minutes before serving.

*Nutrition facts are for six servings.