Heat a large soup pot over medium heat.
Add the onions and sauté over medium-low heat until translucent, about 5 minutes.
Add the garlic and sauté until the onion is golden, just 1-2 minutes.
Add the remaining ingredients: the diced bell peppers (green and red), canned beans, canned tomatoes, tomato sauce, jalapeno peppers, chili powder, cocoa powder, dried oregano, and dried cumin.
Cover and bring to a boil.
Reduce the heat and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
Season with salt and pepper, and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (18g)|
|Recipe Makes: 1|
|Calories from Fat: 4 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 101.1mg||3 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.3g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 28
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