Frijole Mole Chili
Ingredients| 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 chese |
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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.
Servings:
6
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