Three-Bean And Coffee Chili - cooking recipe

Ingredients

1/4 cup olive oil
3 large onions, chopped
6 large garlic cloves, minced
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons dried oregano leaves
2 (28 ounce) cans crushed tomatoes (with puree)
2 tablespoons honey
1 cup strong coffee
2 (15 ounce) cans black beans, rinsed & drained
2 (15 ounce) cans kidney beans, rinsed & drained
1 (15 ounce) can garbanzo beans, rinsed & drained
1 roasted red pepper, seeded and chopped
1 cup chicken stock (can substitute tomato juice or light beer)
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon

Preparation

Heat olive oil in a large pot over medium-high heat. Add onions and saute until tender, about 8 minutes. Add garlic and saute for another minute.
Mix in chili powder, cumin, and oregano. Cook 1 minute.
Mix in tomatoes, honey, and coffee. Add drained beans, red pepper, chicken stock, and remaining spices. Bring to simmer. Reduce heat to medium-low and simmer 60 minutes uncovered or until mixture thickens.
If mixture consistency is too thin, use a potato masher or immersion blender to smash a portion of beans to thicken the chili.
Optional: Top with nonfat sour cream, chopped avocado, grated low-fat cheddar cheese, chopped green onions, or jalapeno peppers.