Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Coarsely chopped onions |
| 2 \N | 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 |
| \N \N | Sour cream |
| \N \N | Chopped cilantro coarsely chopped |
| 1 \N | 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 |
| \N \N | Dash of ground cloves (opt) |
| \N \N | 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.