Ingredients
1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped celery1 teaspoon minced garlic1 tablespoon olive oil1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) Mexican diced tomatoes1/4 cup chopped sun-dried tomatoes (not packed in oil)1 can (15 ounces) pinto beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1/2 cup dark beer1 tablespoon chili powder2 teaspoons baking cocoa1 cup shredded Mexican cheese blend
Preparation
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.
