Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
TOPPINGS-----------------------------
Shredded monterey jack chese
- 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 t Oregano leaves, crushed
1/2 ts Salt
1/8 ts Ground nutmeg
1/8 ts Ground allspice
Dash of ground cloves (opt)
-----------------------------OPTIONAL --
Sour cream
Chopped cilantro |
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 wel |