• 2 large onions, diced
• 2 tablespoons olive oil
• ¼ cup tomato paste
• 1 tablespoon chili powder
• 1 tablespoon cocoa powder
• 1 teaspoon cumin seed
• 3 medium carrots, chopped
• 2 ribs celery, sliced
• 3 small jalapeño peppers, seeded and minced
• 1 28-ounce can crushed tomatoes
• 2 cups cooked or canned black beans, rinsed
• 6-12 ounce tomato sauce
• 1 cup shredded Mozzarella cheese (4-ounces)
• 1 cup reduced fat shredded Monterey Jack cheese (4-ounces)
• 1 cup shredded sharp cheddar cheese (4-ounces)

Sauté onions in oil over medium high heat in large saucepan until translucent, about three minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture caramelizes to a dark brown, about ten minutes. Stir in carrots, celery and jalapeños and stir to coat. Add crushed tomatoes and beans. Stir in tomato juice to your preferred consistency. Simmer for at least an hour, but only up to two hours.

Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about four minutes.

Source: National Dairy Council