FRIJOLE MOLE CHILI

      Title: FRIJOLE MOLE CHILI
  Categories: Chili, Vegetarian
       Yield: 6 Servings
  
       2 c  Coarsely chopped onions
       2    Cloves garlic, minced
       2 tb 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 oz can)
            - undrained
            - coarsely chopped
       1    Large green pepper
            - cut into 1/2-in 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
            Dash of ground cloves (opt)
 
 MMMMM---------------------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 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.
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