In a large saucepan, add olive oil and heat over medium-high heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are starting to soften and turn golden, about 5 to 6 minutes. Add the bell pepper and cook, stirring, for another 3 minutes.
Add 1/2 c. of water, and reduce the heat to medium-low. Add the beans, pureed tomatoes, soy sauce, chili powder, cocoa, cumin, oregano, salt and paprika, stirring well. Bring the mixture to a simmer. Stir in the TSP, and reduce the heat to low. Add more water as needed.
Let the chili simmer over low heat for 15 minutes. Adjust the seasonings to taste and serve.
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