Frijole mole chili

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


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.

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