Tana's Three Bean Chili

1tbsp. canola or veg. oil
1 onion, chopped
2 cloves garlic, minced
1 lb. lean ground beef (or turkey)
2 tbsp. chili powder
1 tbsp. unsweetened cocoa powder
1/2 tsp. pepper
2 10.75 oz. cans condensed tomato soup
1 15 oz. can pinto beans, rinsed and drained (I used seasoned Bush's beans--yummy)
1 15 oz. can kidney beans, rinsed and drained (There's actually a Bush's chili bean variety, too)
1 15 oz. can black beans, rinsed and drained (Bush's again)
*I also added 1/2 tbsp. of cumin

1. Warm oil in pot over med. high heat. Add onion and saute until translucent, about 5-6 min. Add garlic and stir for 1 min. Add ground beef, and break up with spoon until no longer pink, about 8 min. Stir in chili powder, cocoa, cumin, and pepper and stir until fragrant, about 1 min.2. Reduce heat to low and stir in tomato soup and 2 tbsp. of water. Bring to low boil, cover, and simmer for 10 min. Stir in beans and cook until heated through, about 3 min. Spoon chili into bowls and serve with sour cream, chopped scallions, and/or grated cheddar cheese.

Tana makes this with rice made in a rice cooker - It was to die for!