tablespoon olive oil
medium yellow onion, diced
(15-ounce) can black beans, drained and rinsed
(15ounce) can kidney beans, drained and rinsed
(8-ounce) cans no-salt-added tomato sauce
cup water or hard apple cider
teaspoons unsweetened cocoa powder
1½ teaspoons ground chili powder
teaspoon ground cinnamon
teaspoon black pepper
teaspoons cider vinegar
cup reduced-fat shredded cheddar cheese
oil in large skillet or pot. Add onion and cook until tender. Add all remaining
ingredients except cheese. Stir to combine. Cover and bring to
a gentle boil.
reduce heat and cook for 8 minutes or until thickened. Stir occasionally.
3. Spoon hot chili into 4 bowls. Sprinkle
the cheese over the chili. Makes 4 servings.