Frijole mole chili
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.