Chipotle Chorizo Chili (Also vegetarian option)

This is a great chili. If you are in the mood for something a little different than your regular chili, this is a good alternative, and doesn't taste too different. The smoky flavor of the chipotle chilies and the kick from the chorizo are just the right combination to a black bean chili!

Ingredients:
1 can chipotle chilies in adobo sauce
12 oz (1 package) chorizo - out of casing (you can use more or less, depending on your taste level. I just used the entire package.)
1 white onion, chopped
1 green pepper, chopped
1 red pepper, chopped
5 garlic cloves, minced
3 (15 oz) cans black beans, drained
1 (8 oz) can no-salt-added whole-kernal corn, drained. You could also use 1 cup frozen whole-kernel corn.
3 (14 oz) cans tomatoes, chopped (either buy whole, peeled and chop yourself, or save a step and buy chopped!) - do not drain!
juice of 1/2 lime
2 tbsp. (a little more, up to 3 tbsp. total, if you like it with a little more kick) chili powder
1 tbsp. ground cumin
1.5 tsp dried oregano
1/4 tsp ground cinnamon
2.5 oz semi-sweet chocolate (chips or chopped bar)
1 tsp salt
1 tsp black pepper

**Vegetarian option - I've heard Trader Joe's Soy Chorizo is good and it would definitely work well in place of the meat in this recipe. While the name is misleading -  the direct Spanish translation of Soy Chorizo is "I am Chorizo (pork sausage, flavored with paprika)" - my neighbors are vegetarians and they say TJ meatless chorizo is yummy. Bonus - it is definitely less fat than "real" chorizo!!!

Directions:
1. Remove three chilies from can; chop up. Use only two if you can't take any heat; use four if you like it much spicier.
2. Spray a Dutch Oven thoroughly with cooking spray. Put over medium high heat (medium if cooking over gas).
3. Add chilies, chorizo, onion, peppers and garlic. Cook for 5-10 minutes, until chorizo is starting to crumble and veggies are soft.
4. Add tomatoes, beans, corn, lime juice, chili powder, cumin, oregano and cinnamon.
5. Bring to a boil, then reduce heat and cover. Let simmer for at least 30 minutes, occasionally stirring. It is done after 30 minutes, but I like to let it simmer even longer. In fact, it's really better made the night before so the flavors can really blend together.

6. Once you take it off the stove, stir in the chocolate, salt and pepper. Once the chocolate is melted, it's ready to serve!

I serve topped with chopped onions and a dollop of sour cream. If you like some kick, chop up some fresh jalapeno and serve!