Ingredients
1 cup chopped onion3/4 cup chopped green pepper1 tablespoon canola oil1 can (16 ounces) kidney beans, rinsed and drained1 cup canned diced tomatoes2/3 cup water2 tablespoons tomato paste1-1/2 teaspoons mustard seed1-1/2 teaspoons chili powder1/2 teaspoon cumin seeds1/2 teaspoon baking cocoa1/8 teaspoon ground cinnamonONION TOPPING:1 cup water2 teaspoons white vinegar, divided1/2 large red onion, thinly sliced1 teaspoon canola oil1/4 teaspoon mustard seed1/8 teaspoon ground cuminDash salt
Preparation
In a large saucepan, saute onion and green pepper in oil for 5 minutes. Stir in the beans, tomatoes, water, tomato paste, mustard seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated through.
Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to a boil. Add onion; cook, uncovered, over medium heat for 2 minutes. Drain and cool. In a bowl, combine the oil, mustard seed, cumin, salt and remaining vinegar; stir in onion. Serve over chili.
