2 packages of veggie soy hamburger meat

oil

1 big onion, diced

1 each of every color pepper

4 can stewed tomatoes, mexican style

2 small cans of mild green chiles

4 oz. dark chocolate

4 cans red kidney beans

4 cans chili beans

2 cans white kidney beans

1 bottle of dark beer or veggie broth

lots of chili powder

lots of cumin

Cook onion till clear in a large stock pot.  Add chopped peppers, cook till soft.  Add veggie meat.  Add chili powder and cumin to taste.  Cook for 15 minutes.  Add stewed tomatoes, chili peppers, and chocolate.  Cook another 15 minutes at medium high heat.

Drain all beans, then add beans to pot.  Add more chili powder and cumin to taste. 

If it’s too dry and you’d like it to be more saucy, add beer or broth.  Let simmer for an hour.  It’s best to cook this the day before you want to serve it.

Serve over rice with cheddar cheese and sour cream.