Jumpin’ Espresso Bean Chili

• 3 medium onions, chopped
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon instant coffee granules
• 1 tablespoon baking cocoa
• 3/4 teaspoon salt
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• Optional toppings: Sour cream, thinly sliced green onions, shredded cheddar cheese and pickled jalapeno slices

1. In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, coffee granules, cocoa and salt; cook and stir for 1 minute.
2. Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend. Serve with sour cream, onions, cheese and jalapeno slices if desired.

onions, olive oil, brown sugar, chili powder, ground cumin, coffee granules, baking cocoa, salt, salt, black beans, kidney beans, garbanzo beans, toppings

Taken from www.tasteofhome.com/recipes/jumpin-espresso-bean-chili/ (may not work)