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Frijole Mole Chili

Yield: 6 Servings

2 c coarsely onions,Chopped
2 cloves garlic,minced
2 T vegetable oil
1 cn dark red kidney beans
-rinsed and d,rained 15 ou
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 oz can)
-undrain,ed coarsely chopp
1 large green pepper cut into
- 1/2-in,pieces
1 c picante sauce
2 T unsweetened cocoa
2 t cumin,Ground
1 t oregano leaves,crushed
1/2 t salt
1/8 t nutmeg,Ground
1/8 t allspice,Ground
1 dash of cloves (opt),Ground
OPTIONAL TOPPINGS ==============
1 sour cream
1 cilantro,Chopped
1 monterey jack chese,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.

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