astray recipes: Frijole mole chili

Categories: Chili; Vegetarian
Yield: 6 servings

Measure	Ingredient
2 cups	Coarsely chopped onions
2	Cloves garlic, minced
2 tablespoons	Vegetable oil
1 can	Dark red kidney beans rinsed and drained 15 ounce can
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
	Sour cream
	Chopped cilantro coarsely chopped
1	Large green pepper cut into 1/2-in pieces
1 cup	Picante sauce
2 tablespoons	Unsweetened cocoa
2 teaspoons	Ground cumin
1 teaspoon	Oregano leaves, crushed
½ teaspoon	Salt
⅛ teaspoon	Ground nutmeg
⅛ teaspoon	Ground allspice
	Dash of ground cloves (opt)
	Shredded monterey jack chese

OPTIONAL TOPPINGS

Cook onion and carlic 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.

frijole mole chili