1 oz. vegetable oil
8 oz. onion, diced
4 oz. red and green bell peppers, diced
2 tsp cumin
2 tsp chili powder
1 tsp oregano
2 tsp garlic, minced
1 chipotle pepper, minced (from can)
1 tsp adobo sauce (from chipotle pepper can)
20 oz. assorted beans (recipe used 8 oz. pinto, 4 oz. kidney, 4 oz. black, 4 oz. garbanzo), cooked
2 green hot peppers
1 pt. vegetable stock
2 c. diced tomatoes in juice

Sweat onions and peppers in oil. Add garlic, cumin, chili powder, oregano. Cook until garlic aroma is apparent (do not burn). Add all other ingredients. Bring to a boil, then reduce to a simmer. Cook for 30 minutes until flavors marry and consistency thickens. Adjust seasonings and/or consistency (w/ cornstarch slurry).

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08