Ingredients:

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 jalapeño chilies, seeded and minced
3 ounces tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon unsweetened baking cocoa
1/8 teaspoon ground cinnamon

Methods:

1. 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, jalapeño, tomato paste, chili powder, cumin, cocoa and cinnamon stir well. Reduce heat and simmer, uncovered, for about 40 minutes, or until thickened stirring occasionally. Serve warm.