Recipe - Frijole Mole Chili

2 cup Coarsely chopped onions
2 Cloves garlic, minced
2 tablespoon Vegetable oil
1 cn Dark red kidney beans
rinsed and drained
15 ounce can
1 cn Black beans (15 ounce can)
rinsed and drained
1 cn Pinto beans (15 ounce can)
rinsed and drained
1 cn Whole tomatoes (28 ounce can)
undrained
coarsely chopped
1 Large green pepper
cut into 1/2in pieces
1 cup Picante sauce
2 tablespoon Unsweetened cocoa
2 teaspoon Ground cumin
1 teaspoon Oregano leaves, crushed
One half teaspoon Salt
1/8 teaspoon Ground nutmeg
1/8 teaspoon Ground allspice
Dash of ground cloves (opt)

OPTIONAL TOPPINGS
Sour cream
Chopped cilantro
Shredded monterey jack chese

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 southoftheborder
flavor, this meatless chili makes a satisfying light main dish year 'round
and a super side dish for favorite grilltop fare, as well.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini