INGREDIENTS

1. 2teaspoonscanola oil
2. 2onions, finely chopped
3. 1orange bell pepper, chopped
4. 3clovesgarlic, minced
5. 1tablespoonchili powder
6. 2teaspoonscumin
7. 1teaspoonoregano
8. 1bay leaf
9. 1 (4 1/2 ounce)candiced green chilies
10. 1teaspoonsalt (optional)
11. 3/4cupvegetable broth
12. 1 (14 1/2 ounce)candiced tomatoes
13. 1 (14 1/2 ounce)cankidney beans, undrained
14. 1 (14 1/2 ounce)canblack beans, undrained
15. 1cupfrozen corn
16. 1teaspoonhot sauce
17. 1tablespoonWorcestershire sauce
18. 2tablespoonsbarley malt
19. 1/2tablespoonunsweetened cocoa
20. black pepper, to taste
21. cubedavocados, for garnish
22. gratedmonterey jack cheese or cheddar cheese, for garnish
23. sour cream, for garnish

DIRECTIONS

1. Heat the oil in a large saucepan or stockpot over medium-high heat.
2. Add chopped onions, bell pepper, and garlic.
3. Sauté until onion is translucent, about 5 minutes.
4. Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
5. Stir until veggies are evenly coated.
6. Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
7. Add remaining ingredients (except garnishes) and mix thoroughly.
8. Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
9. Serve hot with desired garnishes.