Pinto Bean Chili

Serves: 8 

Ingredients	Qty	Prep
Tomatoes	2 lbs	diced/2x15oz cans
Onion	2 large	chopped
Green pepper	2 large	chopped
Pinto/black beans	2 cups dry	Soak 6hrs /3x16oz cans
Garlic	8 cloves	minced/grated
Tomato paste	6 oz can
Cumin	2 tsp
Oregano	2 tsp
Red chili powder	to taste
Salt	to taste
Black pepper	to taste
Smoked paprika	to taste
Cocoa powder	2 tsp
Hot sauce	to taste	optional
Impossible beef	1 package
Porter/Stout Beer	1/2 bottle	optional

Method:

1. Soak and pressure cook dry beans (if using)
2. In a big pot, saute onion in oil with a little salt till most of the moisture is gone and it starts to brown   
3. Add tomato paste and cook till it browns and turns brick red
4. Deglaze with water/beer, add impossible beef, and cook until it turns color
5. Add the minced garlic and mix. Add diced tomatoes, cover and cook for 5 min. 
6. Meanwhile, partially mash the cooked beans. If using canned beans, drain and rinse 2 cans and add to pot. Drain and rinse the other can, and mash beans with your hand before adding to the pot.
7. Add the peppers (and any other veggies you like), and add water to desired consistency. Add the spice powders, salt, beer, and any hot sauce you like.
8. Bring to simmer, turn down the heat and let cook for 20 minutes
9. Keep stirring in between to avoid sticking to the pan
10. Optionally garnish with thick yogurt/sour cream and green onion/celery leaves