I use dry red kidney beans, that needs 12 hours soaking time. If you are using that, then plan accordingly.

You can use slow cooker or pressure cooker to cook this chili. I have used pressure cooker to cook the beans here.

Pressure cook the kidney beans till they are soft and tender, but not mushy.

In a wide pan, heat the oil and fry the garlic, followed by onions. Do not brown them.

To this throw in diced peppers and sprinkle little salt over it. Cook on medium high till the bell peppers are soft.

Next, add all the spices, chiliies / jalapenos and tomatoes.

Give everything a nice stir, cook for few minutes, lower the heat, cover and let it cook till everything comes together.

Once done, check for the seasonings.

Add cocoa powder, sugar. Stir it well.

Transfer the content of the pan to the pressure cooker and cook up to one whistle.

You can omit this step if you want to. I do this because it mixes up everything so well effortlessly and also keep the liquid content just perfect.

Plus, using pressure cooker saves fuel and time too.

Let the chili stand for 15 minute before serving.

You can enjoy it as it is or as a side with Indian flat breads or tortillas or with corn bread.