Espresso Bean Chili

(Courtesy of Taste of Home)

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

Directions:
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 or until heated through. Serve with sour cream, onions, cheese and jalapeno slices if desired.

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