Smoky Black Bean Chili

4 tbsp Olive Oil
2 medium onions, chopped
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/4 cup chili powder
1 tbsp unsweetened cocoa powder
1 1/2 tsp salt
1/2 tsp ground cinnamon
1 (28 oz.) can whole tomatoes (including juices)(or diced)
2 tbsp tomato paste
3 cups low-salt vegetable/chicken broth
3 (15 oz. each) can black beans, drained and rinsed
1 bag (16 oz.) frozen corn kernels (no need to defrost)
8 oz Cooked Lean ground beef

Yummy topped with a tbsp of greek yougurt and some fresh cilantro - adapted from http://www.cookincanuck.com/2010/09/smoky-black-bean-corn-vegetarian-chili/

Heat Olive oil in a large, heavy pot set over medium heat. Add onions and sauté until tender and light brown, about 10 minutes. Add cumin and oregano. Stir for 30 seconds. Increase heat to medium-high. Add chili powder, cocoa powder, salt, and cinnamon. Chop tomatoes and add to the pot, along with the juices. Mix in tomato paste,black beans, ground beef and frozen corn kernels to the chili. Simmer for an additional 20 minutes.

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CANADIAN_MUM.