1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
3 cloves garlic, minced
2 Tablespoon water (optional)
15-ounce can pinto beans, rinsed, drained
15-ounce can light red kidney beans, rinsed, drained
15-ounce can black beans, rinsed, drained
28-ounce can chopped tomatoes, with juice
1 cup salsa
2 Tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon oregano leaves
Dash ground nutmeg
Dash ground allspice
Heat oil to medium heat in a large pot. Sauté onion and garlic in oil until soft, about 3 minutes (add water if needed).
Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Uncover and simmer 10 minutes more. Makes 8 (1 cup) servings.
*To reduce the sodium in this recipe, use low-sodium canned beans or prepare beans from scratch ahead of time. Using no-salt-added canned tomatoes would also reduce the sodium content further.