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Spicy Vegetarian Chili

    1 tablespoon vegetable oil
    1 onion, chopped
    1 red bell pepper, seeded and chopped
    1 green bell pepper, seeded and chopped
    1/2 teaspoon mustard seeds
    1 (28-ounce) can chopped tomatoes
    1 cup canned kidney beans, rinsed and drained
    1 cup canned pinto beans, rinsed and drained
    1 cup sliced mushrooms
    2 carrots, peeled and chopped
    2 jalapeņo chiles, seeded and minced (see note)
    3 ounces tomato paste
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1/4 teaspoon unsweetened baking cocoa
    1/8 teaspoon ground cinnamon

    In a heavy, large pot, heat oil over medium-high heat. Cook onion and red and
    green bell peppers until soft and golden, about 5 minutes. Add mustard seeds
    and cook for 1 minute, stirring often. Add tomatoes (undrained), kidney beans,
    pinto beans, mushrooms, carrots, jalapeņo, tomato paste, chili powder,
    cumin, cocoa and cinnamon; stir well. Reduce heat and simmer, uncovered,
    for about 40 minutes, or until thickened; stirring occassionally. Serve warm.

    Makes 8 servings

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