Three-Bean and Coffee Chili

Just found this recipe in a WebMD magazine. Planning on trying it out tonight.

• Ready In: 1 hr 10 mins
• Serves: 8

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

Directions

1. Heat olive oil in a large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Add garlic and sauté for another minute.
2. Mix in chili powder, cumin, and oregano. Cook 1 minute.
3. 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.
4. If mixture consistency is too thin, use a potato masher or immersion blender to smash a portion of beans to thicken the chili.
5. Optional: Top with nonfat sour cream, chopped avocado, grated low-fat cheddar cheese, chopped green onions, or jalapeño peppers.