Vegetarian Texas Chili adapted from Cooking at the Natural Cafe in Santa Fe posted to The Humane Society of the United States
http://www.hsus.org/ace/12247

1 cup dried pinto beans, uncooked (2 cups, cooked)
1 tbs corn oil
1 small yellow onion, finely diced
1–2 tsp red chili powder
1 hot green chile (jalapeño), seeded and minced
1 mild green chile (Anaheim), seeded and finey diced
1 red bell pepper, seeded and finely diced
1 cup tomato, diced
1 ½ tsp ground cumin
1 tsp ground coriander
3/4–1 tsp salt, to taste
2 tsp fresh oregano, minced (3/4 tsp, dried)
2 tbs cilantro, minced 

Soak the beans overnight in water to cover. Drain the beans and place 
them in a large saucepan with four cups water. Bring the water to a boil, 
reduce the heat, and simmer until the beans are tender. Warm a heavy 
skillet over medium-high heat. Add the corn oil, onion, and garlic and 
sauté until the onion is sweet and golden brown. Add the red chile, hot 
and mild green chiles, red bell pepper, tomato, cumin, coriander, and 
salt. Continue to cook until the green chiles are bright green and fragrant. 

Add the onion mixture to the beans and simmer for ten minutes. 
Stir in the oregano and cilantro. Add salt to taste. Spoon the chili 
into wide bowls. Top it with grated cheddar or Monterey Jack cheese, 
sour cream, avocado slices, and more minced cilantro. (Serves 4 to 6)