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How to make it

  • In a skillet, saute the peppers, onion and garlic in the oil. When the onions are translucent, sprinkle the cocoa and cayenne over the whole thing and warm slightly. Remove this to a large cooking pot, retaining as much of the oil in the skillet as possible.
  • Saute and mash the dark red kidney beans in the skillet, on low heat, so as not to burn them.
  • Stir in the tomatoes, additional beans and broth, and bring to a boil. Reduce the heat and allow the chili to simmer, uncovered, for about 30 minutes. If it seems too dry, add a bit more Vegetable broth to keep it moist, but not soupy.
  • Check the seasoning, adding powdered kelp and black pepper only as needed, and add the refried beans. Simmer 10 more minutes.
  • Remove from the heat and allow the chili to cool COMPLETELY.
  • When ready to serve, reheat slowly, stirring often.
  • Top each serving with sour cream, up to 2 tablespoons shredded cheese and up to 2 tablespoons green onion.

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