Frijole Mole Chili

Course : Vegetables
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 cup Coarsely chopped onions
2 cloves garlic minced
2 tablespoons Vegetable oil
15 ounces red kidney beans rinsed and drained
15 ounces Can of Black beans, rinsed and drained
15 ounces Can of Pinto beans, rinsed and drained
28 ounces Can of Whole tomatoes, undrained
---- TOPPINGS-------------
1 cup Shredded monterey jack chese, coarsely chopped
1 large green pepper, cut into 1/2 inch pieces
1 cup Picante sauce
2 tablespoons Unsweetened cocoa
2 teaspoon Ground cumin
1 teaspoon Oregano leaves, crushed
1/2 teaspoon Salt
1/8 teaspoon Ground nutmeg
1/8 teaspoon Ground allspice
1 Dash ground cloves (opt)
-----------------------------OPTIONAL --
1 package Sour cream
1 bunch Chopped cilantro

Preparation / Directions:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes