Mexican Black-Bean Chili

1 lb dried black beans
2 Cups water
2 Cups chopped onion
1 Cup coarsely chopped yellow bell pepper
1 Cup coarsely chopped red bell pepper
1 Cup coarsely chopped green bell pepper
1/4 Cup semisweet chocolate chips
2 Tbsp chopped seeded jalapeno pepper
2 tsp chili powder
1.5 tsp dried oregano
1 tsp ground cumin
2 tsp hot sauce
1/2 tsp ground cinnamon
4 garlic cloves, minced
1 (14.5 oz) Cans chili-style chunky tomatoes, undrained
1 (6 oz) Can tomato paste
1/4 tsp salt
6 tsp (1.5 oz) shredded Monterrey Jack cheese
6 Tbsp low-fat sour cream
2 Tbsp minced fresh cilantro

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Removed from heat; cover and let stand 1 hour. Drain beans.
2. Place beans, 2 cups water, and next 12 ingredients (through garlic) in a 4-quart electric slow-cooker, stir well. Cover with lid; cook on low-heat setting 8 to 9 hours or until beans are tender. Stir in tomatoes, tomato paste and salt. Ladle chili into bowls; top each serving with cheese, sour cream, and cilantro.
Yield: 6 servings (serving size: 1 3/4 Cups chili, 1 Tbsp cheese, 1 Tbsp sour cream, and 1 tsp cilantro.)

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