Three-Bean Chili Recipe

1/2 cup chopped green pepper

1/2 cup chopped celery

1 teaspoon minced garlic

1 tablespoon olive oil

1 can (28 ounces) crushed tomatoes

1 can (14-1/2 ounces) Mexican diced tomatoes

1/4 cup chopped sun-dried tomatoes (not packed in oil)

1 can (15 ounces) pinto beans, rinsed and drained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1/2 cup dark beer

1 tablespoon chili powder

2 teaspoons baking cocoa

1 cup (4 ounces) shredded Mexican cheese blend