Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Onions -- coarsely chopped
2 cl Garlic -- minced
2 tb Vegetable oil
15 oz Can dark red kidney beans --
- rinsed & drained
15 oz Can black beans -- rinsed &
- drained
15 oz Can pinto beans -- rinsed &
- drained
28 oz Can whole tomatoes -- coarsely
- chopped, liquid reserved
1 lg Green pepper -- cut into 1/2"
- 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
1 ds Ground cloves (optional)
-----OPTIONAL TOPPINGS-----
Sour cream
Cilantro -- chopped
Monterey jack cheese -- 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.
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.
