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.