Espresso Black Bean Chili

• 1 tablespoon olive oil
• 2 onions large, chopped
• 2 tablespoons Fire & Flavor coffee rub
• 1 tablespoon ancho chili powder or regular
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano
• 28 ounces crushed tomatoes can fire roasted
• 2 tablespoons brown sugar
• 3 cloves garlic minced
• 15 ounces cans black beans drained and rinsed
• 1 1/2 teaspoons kosher salt
• 2 cups water
• 1/4 teaspoon cinnamon
• avocado
• goat cheese
• sour cream
• green onions
• shredded cheese

1. Heat oil in a heavy pot over medium-high heat. Saute onions until tender, about 8 minutes. Mix in coffee rub, chili powder, cumin, and oregano.
2. Add tomatoes, sugar, and garlic; cover and simmer over low heat for 15 minutes. Add beans, salt, water, and cinnamon. Bring to a simmer and cook, uncovered, for 20 minutes or until soup thickens slightly. Season with salt and pepper to taste.
3. Spoon into bowls and garnish with desired toppings.

olive oil, onions, coffee rub, ancho chili powder, ground cumin, oregano, tomatoes, brown sugar, garlic, black beans, kosher salt, water, cinnamon, avocado, goat cheese, sour cream, green onions, cheese

Taken from www.yummly.com/recipe/Espresso-Black-Bean-Chili-1099045 (may not work)