Three-Bean Chili

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 can (14-1/2 ounces) Mexican diced tomatoes
• 1/4 cup chopped sun-dried tomatoes (not packed in oil)
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup dark beer
• 1 tablespoon chili powder
• 2 teaspoons baking cocoa
• 1 cup shredded Mexican cheese blend

1. In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

onion, green pepper, celery, garlic, olive oil, tomatoes, tomatoes, tomatoes, pinto beans, kidney beans, black beans, dark beer, chili powder, baking cocoa

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