1 19 oz. (540 mL) can each black beans, red kidney beans and chickpeas, drained
1 19 oz. (540 mL) can diced or whole tomatoes
half a small can of tomato paste
2 Tbsp. chili powder
1 Tbsp. cocoa
1-2 tsp. chopped chipotle chili en adobo
1 tsp. cumin
1In a medium pot, sauté the onions, peppers and garlic in a drizzle of oil over medium-high heat. Add the black beans, red kidney beans and chickpeas, the tomatoes and tomato paste, chili powder, cocoa, chipotle chili en adobo and cumin. Bring to a simmer, reduce heat and cook for an hour, or until thickened. Cool and refrigerate for up to a week or freeze for up to 6 months, then reheat the whole pot or individual servings. Top with a blop of sour cream.