Lynn's Frijoles Mole Chili
2 cup coarsely chopped onions
2 cloves garlic, minced
2 tbsp vegetable oil
1 can dark red kidney beans rinsed and d, rained 15 ou
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) undrain, ed coarsely chopp
1 large green pepper cut into 1/2-in, pieces
1 cup picante sauce
2 tbsp unsweetened cocoa
2 tsp ground cumin
1 tsp oregano leaves, crushed
1/2 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1 dash of ground cloves (opt)
OPTIONAL TOPPINGS
1 sour cream
1 chopped cilantro
1 shredded Monterey jack cheese
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.
It is easier to do a job right than to explain why you didn't.
- Martin Van Buren