* Exported from MasterCook * Frijole Mole Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Onions -- coarsely chopped 2 cl Garlic -- minced 2 tb Vegetable oil 15 oz Can dark red kidney beans -- - rinsed & drained 15 oz Can black beans -- rinsed & - drained 15 oz Can pinto beans -- rinsed & - drained 28 oz Can whole tomatoes -- coarsely - chopped, liquid reserved 1 lg Green pepper -- cut into 1/2" - pieces 1 c Picante sauce 2 tb Unsweetened cocoa 2 ts Ground cumin 1 ts Oregano leaves -- crushed 1/2 ts Salt 1/8 ts Ground nutmeg 1/8 ts Ground allspice 1 ds Ground cloves (optional) -----OPTIONAL TOPPINGS----- Sour cream Cilantro -- chopped Monterey jack cheese -- shredded 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. - - - - - - - - - - - - - - - - - -