Dinner: Jumpin' Espresso Bean Chili Recipe

Ingredients

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
Sour cream, thinly sliced green onions, shredded cheddar cheese and pickled jalapeno slices, optional

Instructions

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.
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.

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