2 chilies from a can of chipotle chiles in adobo sauce
2 1/2 cups chopped onion, divided
1 1/2 cups chopped green bell pepper
1 yellow bell sliced in 2-3″ strips
1 orange bell sliced in 2-3″ strips
5 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
1 (15 ounce) can pinto beans
3 (15-ounce) cans black beans, drained
3 (14-ounce) cans diced tomatoes, undrained
1 (8 1/2-ounce) sweet whole-kernel corn, drained
1/4 cup semisweet vegan chocolate chips
3/4 teaspoon salt
1/2 teaspoon black pepper
vegan sour cream
Remove 2 chiles from can; finely chop.
Heat a large Dutch oven or pot coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers and garlic; sauté 5 minutes or until tender. Add chili powder through corn, stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.
Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon fresh onion.