Bean Chili from Loma Linda

Cut the green bell pepper into 1 cm cubes. Roughly chop the onion and garlic. Halve the chili pepper lengthwise and cut into fine slices.

Heat the olive oil in a pot over medium heat. Add bell pepper, onion, and chili and sauté for 3 minutes, stirring frequently. Reduce heat to one-third, add cayenne pepper, paprika powder, and cinnamon, and roast for another 2 minutes, stirring constantly.

Stir in tomato paste and roast for 1 minute. Add cumin and oregano, mix briefly, then stir in the garlic and sauté for 30 seconds. Deglaze with red wine, bring to a boil, and simmer for 2 minutes.