Peanut Butter Chocolate Vegetarian Chili

So, I've told a few clients recently about this recipe and watched their mouths water in response, so I've decided to share it here today! It's a touch Mexican, with the peanut butter adding protein and creaminess, and the chocolate adding that little bit of something out of this world.

Now, I'm not a normally a food and recipe blogger (I'm more of a family portrait photographer who also happens to love to cook and is a vegetarian), so you won't find a 'make a shopping list' button, or nutritional facts or anything fancy like that, but you also won't be inundated with useless preamble that necessitates a 'Jump to Recipe' button either. 

It's just my homemade recipe from the heart.

Nope, not even any fancy pictures. Or real measurements.

Here goes:

Chop and Sautee in olive oil:

1 Onion

1 green pepper

6-8 stalks celery

10-12 mushrooms

3-4 cloves garlic (add in the last few minutes)

Meanwhile, warm up in large pot:

1 large can fire-roasted diced tomatoes

1 can/tube tomato paste

1 can red kidney beans (rinsed and drained)

1 can black beans (rinsed and drained)

Add to pot your choice of:

veggie ground round and/or

1/2 cup raw dry bulgur

Season to taste with:

chili powder, chipotle chili powder, cumin, coriander, smoked paprika, cinnamon and salt

Stir in to the pot with tomato and beans:

Sauteed veggies

3/4 cup corn kernels (frozen is fine).

1/2 cup natural peanut butter

1/2 cup semisweet chocolate chips

Simmer until flavours develop, peanut butter and chocolate melt in, and bulgur is softened.

Optionally top with grated cheddar, avocado slices and tortilla chips!

Please let me know if you make this and tell me how delicious it is! Take pictures too!