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Mexican Chili Mole

Yield: 6 Servings

1 T olive oil
3 lg onions,sliced (4 cups)
2 celery stalks,including
1 leaves,chopped
3 lg cloves of garlic,minced
1 (about 3 teaspoons)
16 oz can,tomato sauce
1/4 c vinegar
1/4 c unsweetened cocoa
2 T chili powder
2 T basil
16 oz can,white kidney beans,
1 rinsed and,Drained
16 oz can,red kidney beans,
1 rinsed and,Drained
10 oz can,whole kernel corn
3 c jarlsberg cheese,shredded
1 (12 oz.)

Heat oil in a large saucepan. Saute onion, celery, and garlic until transparent, about 5 minutes. Stir in tomato sauce, vinegar, cocoa, chili powder, and basil. Simmer 15 minutes, stirring occasionally.
Add beans and corn. Simmer 15 minutes longer. Stir in 2 cups of the cheese. Sprinkle remaining cheese on top of chili before serving.

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