Frijole Mole Chili
2 cups coarsely chopped onions
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (15 oz.) can dark red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (28 oz.) can whole tomatoes, undrained, coarsely chopped
1 large green bell pepper, cut into 1/2-inch pieces
1 cup picante sauce
2 tablespoons unsweetened cocoa
2 teaspoons ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Dash of ground cloves (optional)
Shredded Monterey jack cheese
- 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