Ingredients
3 medium onions, chopped2 tablespoons olive oil2 tablespoons brown sugar2 tablespoons chili powder2 tablespoons ground cumin1 tablespoon instant espresso powder or instant coffee granules1 tablespoon baking cocoa3/4 teaspoon salt2 cans (14-1/2 ounces each) no-salt-added diced tomatoes1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drainedOptional toppings: Sour cream, thinly sliced green onions, shredded cheddar cheese and pickled jalapeno slices
Preparation
In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, espresso powder, cocoa and salt; cook and stir for 1 minute.
Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend. If desired, serve with sour cream, onions, cheese and jalapeno slices.
