Frijole Mole Chili Recipe
Recipe
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
Recipe
Preparation
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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Frijole Mole Chili Recipe Collection
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