Three Cheese Black Bean Chili with Cheddar Crust


2 large onions, diced
2 tbsp olive oil
1/4 cup tomato paste
1 tbsp chili powder
1 tbsp cocoa powder
1 tsp cumin seed
3 medium carrots, chopped
2 ribs celery, sliced
3 small jalapeno peppers, seeded and minced
128-ounce can crushed tomatoes
2 cups cooked or canned black beans, rinsed
6-12oz. tomato juice
1 cup (4 oz.) shredded Mozzarella cheese
1 cup (4 oz.) reduced fat shredded Monterey Jack cheese
1 cup (4 oz.) shredded sharp Cheddar cheese


  • Saute' 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 jalapenos 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.