Frijole Mole Chili

Serving Size : 6
Ingredients

for prepare Frijole Mole Chili

:

Amount	Measure	Ingredient - Preparation Method
2	c	Coarsely chopped onions
2		Cloves garlic, minced
2	tb	Vegetable oil
1	cn	Dark red kidney beans
rinsed and drained 15 ounce can frijole mole chili
1	cn	Black beans (15 ounce can)
rinsed and drained frijole mole chili
1	cn	Pinto beans (15 ounce can)
rinsed and drained frijole mole chili
1	cn	Whole tomatoes (28 oz can)
undrained TOPPINGS- Shredded monterey jack chese coarsely chopped frijole mole chili
1		Large green pepper
cut into 1/2-in pieces frijole mole chili
1	c	Picante sauce
2	tb	Unsweetened cocoa
2	ts	Ground cumin
1	t	Oregano leaves, crushed
1/2	ts	Salt
1/8	ts	Ground nutmeg
1/8	ts	Ground allspice

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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