2 Tablespoons olive oil
2 to 3 cups onions, ½ inch dice
2 Tablespoons chili powder
4 Tablespoons CuisineMentor Expresso BBQ Rub Spice Blend
3 cloves garlic, minced
28 ounce can diced tomatoes (fire roasted preferred) with juice
3 cups vegetable broth
2 large sweet peppers (red, yellow, or green bell ), seeded and sliced in ¼ inch rings
1 teaspoon salt
5- 15 ounce cans beans, drained and rinsed (pinto, black, kidney, garbanzo or any combination)
1 bunch cilantro, minced (optional)
salt, pepper

garnishes: sour cream, grated pepper jack or cheddar cheese, diced sweet onion, corn

Heat oil in large pot over medium heat. Add onions and sauté until soft about 5 minutes. Add chili powder, Espresso BBQ Rub Spice Blend, garlic and cook stirring until fragrant about 1 minute. Add tomatoes, broth, peppers, salt and bring to a simmer. Cover, reduce heat to low and simmer, stirring occasionally, about 30 minutes. Add beans, stir; bring back to simmer, cook gently about 5 minutes.
Stir in cilantro. Season with salt and pepper.
Serve in deep bowls with garnishes. Serve with cornbread.

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