The flavors in this gorgeous chili come together for a rich, deep and flavorful meal
Heat the olive oil in a skillet over medium/high heat and saute the onion, garlic, carrots and celery for 4 minutes, stirring occasionally
Pour into a slow cooker along with the bell pepper, zucchini, corn, chipotle chili, tomato paste, chopped tomatoes, cocoa powder, coffee, vegetable broth, chili powder, cumin, bay leaf, salt, pepper, stir well and then stir in the black beans
Set slow cooker on high for 6 to 8 hours until the beans are tender (mine took 8 hours)
Ladle chili into bowls and garnish with fresh onion, cilantro, avocado, chopped fresh peppers or whatever catches your eye