Frijole Mole 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.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
coarsely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 15 | ounces |
red kidney beans
canned, rinsed and drained |
|
| 15 | ounces |
black beans
canned, rinsed and drained |
|
| 15 | ounces |
pinto beans
canned, rinsed and drained |
|
| 28 | ounces |
tomatoes, canned
undrained, coarsely chopped |
|
| 1 | large |
green bell peppers
cut into 1/2 inch pieces |
|
| 1 | cup |
picante sauce
|
* |
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
oregano
crushed |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
allspice
ground |
|
| 1 | dash |
cloves, ground
optional |
*
|
| Optional toppings | |||
| 1 | x |
sour cream
|
*
|
| 1 | x |
cilantro
chopped |
*
|
| 1 | x |
monterey jack cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
coarsely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 433.5 | ml/g |
red kidney beans
canned, rinsed and drained |
|
| 433.5 | ml/g |
black beans
canned, rinsed and drained |
|
| 433.5 | ml/g |
pinto beans
canned, rinsed and drained |
|
| 809.2 | ml/g |
tomatoes, canned
undrained, coarsely chopped |
|
| 1 | large |
green bell peppers
cut into 1/2 inch pieces |
|
| 237 | ml |
picante sauce
|
* |
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
oregano
crushed |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
allspice
ground |
|
| 1 | dash |
cloves, ground
optional |
*
|
| Optional toppings | |||
| 1 | x |
sour cream
|
*
|
| 1 | x |
cilantro
chopped |
*
|
| 1 | x |
monterey jack cheese
shredded |
*
|
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.
