This is a variant of my "Slightly Smoky Mixed Bean Chili"--that one was based on a recipe from Sunset's Vegetarian Cooking, here using only one type of bean. I had two pounds of Rancho Gordo Snowcap beans to use up, and this seemed the perfect opportunity to develop this recipe further. The beans came out large-ish and pillowy after simmering. I added some cocoa for depth and a minced chipotle chili in adobo because, well, I had it in the pantry waiting to be used and had never tried them before. Don't skip the garnishes, as they liven up and freshen the hearty beans.

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