Hearty vegetarian chili

4      large         onion -- chopped
   1      large         green bell pepper -- seeded, chopped
   3      tablespoons   vegetable oil
   1      tablespoon    mustard seed
   1      tablespoon    chili powder
   1      teaspoon      cumin seeds
   1      teaspoon      unsweetened cocoa powder
     1/4  teaspoon      ground cinnamon
  16      ounces        canned tomatoes, no-salt-added -- chopped
   5      cups          kidney beans -- cooked, with liquid
   6      ounces        tomato paste
   3                    carrot -- diced
  10      ounces        fresh mushroom -- sliced

In large 5 - 6 quart kettle cook onions and green pepper in oil over
medium-hig
h heat, stirring occasionally, until onions are golden, and pepper is soft.
 Ad
d mustard seeds and cook for one minute, stirring as it cooks.	Add chili
powde
r, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their
liquid, c
arrots, mushrooms, and tomato paste.
Reduce heat and simmer rapidly, uncovered for about 40 minutes, or until
most o
f the liquid has cooked away and chili is thickened; stir frequently to
prevent
 scorching.
Note:  In place of the cooked kidney beans, you may use 3 16-ounce cans
no-salt
-added kidney beans plus 1 cup water.