Step 1

To a Dutch oven, heat oil over medium heat. Add the onion and red peppers and cook for 5-6 minutes, stirring occasionally, until they are lightly brown.

Step 2

Then, add tomato paste, chopped green chilies, minced garlic, and all of the spices - ground cumin, ground coriander, chili powder, smoked paprika, and dried oregano. Cook for 2-3 more minutes.

Step 3

Add the canned tomatoes, black beans, corn, vegetable broth, molasses, cacao powder (optional), salt, and black pepper. Stir and bring to a boil. Turn the heat to low and cook for 40-50 minutes or until the chili thickens.

Step 4

If you like, you can blend half of the chili for a thicker texture. Serve right away and top with fresh cilantro and sour cream (optional).