Frijole Mole Chili

Yield: 6 Servings

2 cup coarsely onions, Chopped
2 cloves garlic, minced
2 Tbsp vegetable oil
1 can dark red kidney beans
-rinsed and d, rained 15 oz
1 can black beans (15 ounce can )
-rinsed, and drained
1 can pinto beans (15 ounce can )
- rinsed, and drained
1 can whole tomatoes (28 oz can )
-undrained, coarsely chopped
1 large green pepper cut into
- 1/2-in, pieces
1 cup picante sauce
2 Tbsp unsweetened cocoa
2 tsp cumin, Ground
1 tsp oregano leaves, crushed
1/2 tsp salt
1/8 tsp nutmeg, Ground
1/8 tsp allspice, Ground
1 dash of cloves (opt), Ground
OPTIONAL TOPPINGS ==============
1 sour cream
1 cilantro, Chopped
1 Monterrey jack cheese, Shredded

: Cook onion and garlic in oil in large saucepan or Dutch oven
until onion is tender but not brown. Add remaining ingredients
except optional toppings; bring to a boil. Reduce heat; cover and
simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring
occasionally. Ladle into bowls; garnish as desired and serve with
additional picante sauce. Makes 6 servings, about 8 cups chili.


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