Frijole Mole Chili

Recipe Ingredients

2 cups	125g / 4.4oz	Coarsely chopped onions
2		Garlic - minced
2 tablespoons	30ml	Vegetable oil
1		Dark red kidney beans - rinsed and drained
15 oz	426g	Can
1		Black beans - (15 ounce can), rinsed and drained
1		Pinto beans - (15 ounce can), rinsed and drained
1		Whole tomatoes - (28 oz can), undrained
		Coarsely chopped
1		Green pepper - cut into 1/2-in (large) pieces
1 cup	237ml	Picante sauce
2 tablespoons	30ml	Unsweetened cocoa
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Oregano leaves - crushed
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Ground nutmeg
1/8 teaspoon	0.6ml	Ground allspice
1		Ground cloves - (opt)
		Optional Toppings
		Sour cream
		Chopped cilantro
		Shredded Monterey Jack cheese

Recipe Instructions

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.

Boasting 3 kinds of beans and rich, authentic south-of-the-border flavor, this meatless chili makes a satisfying light main dish year 'round and a super side dish for favorite grill-top fare, as well.

Source:
Houston Chronicle, May 1997

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