Ingredients

1 tablespoon vegetable oil

1 large yellow onion, diced

2 cloves garlic, finely chopped

2 tablespoons chili powder

1 tablespoon ground cumin

2 bay leaves

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

One 15-ounce can black beans, drained and rinsed

One 15-ounce can white beans, drained and rinsed

One 28-ounce can diced tomatoes with juices

Two 15-ounce cans tomato juice

2 teaspoons kosher salt, plus more to taste

To serve

Chocolate chips

Plain Greek yogurt

Grated cheddar cheese

Sliced scallions

Corn chips

Lime wedges

Hot sauce

Chef notes

If I didn't love Maya enough already, I fell head over heels in love with her all over again because of her chili. Anyone who combines chocolate chips and Fritos is a hero. Be a hero yourself. Bring her dish to your next potluck.

Preparation

Heat 1 tablespoon of the oil in a large Dutch oven or other heavy-bottomed large pot over medium heat until shimmering. Add the onion and cook for about 3 minutes, until translucent. Add the garlic and cook for 1 minute, or until fragrant. Transfer to a slow cooker. If you don't have a slow cooker, you can easily make this dish on your stovetop or in your oven.

For stovetop: Once all the ingredients are added to the Dutch oven, cook on low heat for about an hour, stirring occasionally to ensure nothing is sticking.

For oven: Preheat oven to 250°F. In an oven-safe pot, cook the chili uncovered for 1 to 1½ hours, stirring occasionally to ensure nothing is sticking.

Add the remaining ingredients to the slow cooker, stir well, cover, and cook on low for 2 hours.

Set out the chocolate chips and all other garnishes and let guests help themselves.

Maya Rudolph's Chocolate Chili