3 bean chili froms men’s health

 2 tablespoons olive oil

 1 onion, chopped
 2 tablespoons chili powder
 1 tablespoon ground cumin
 1 teaspoon ground cinnamon
 1 can (4 ounces) chopped green chiles
 1 can (15.5 ounces) black beans, rinsed and drained
 1 can (15.5 ounces) dark kidney beans, rinsed and drained
 1 can (15.5 ounces) pinto beans, rinsed and drained
 1 can (14.5 ounces) no-salt-added diced tomatoes
 1 can (15.5 ounces) no-salt-added tomato sauce
 salt and ground black pepper
 1 cup shredded low-fat monterey jack cheese
 baked tortilla chips (optional)

Directions

1.
HEAT the oil in a Dutch oven over medium heat. Add the onion and cook, stirring, for 5
minutes, or until tender. Stir in the chili powder, cumin, and cinnamon and cook, stirring, for 1
minute. Stir in the chiles, beans, tomatoes, and tomato sauce and bring to a simmer. Cook for 15
minutes, or until flavors blend. Season with salt and pepper to taste.
2.
PREHEAT the broiler.
3.
DIVIDE the chili among 4 ovenproof ramekins or bowls. Place on a baking sheet and sprinkle
each with 1/4 cup cheese. Broil for 2 minutes, or until the cheese melts. Serve with the tortilla
chips, if using.