Mexican Chili Mole
Yield
6 servingsPrep
5 minCook
40 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 3 | large |
onions
sliced (4 cups) |
|
| 2 | each |
celery stalks
including leaves, chopped |
|
| 3 | large |
garlic cloves
minced, (about 3 teaspoons) |
*
|
| 16 | ounces |
tomato sauce
1 can |
|
| ¼ | cup |
vinegar
|
|
| ¼ | cup |
cocoa powder
|
|
| 2 | tablespoons |
chili powder
|
|
| 2 | tablespoons |
basil
|
|
| 16 | ounces |
white kidney beans, canned
rinsed and drained, one can |
|
| 16 | ounces |
red kidney beans
rinsed and drained, 1 can |
|
| 10 | ounces |
corn kernels, canned
whole, 1 can |
|
| 3 | cups |
jarlsberg cheese
shredded, (12 oz.) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 3 | large |
onions
sliced (4 cups) |
|
| 2 | each |
celery stalks
including leaves, chopped |
|
| 3 | large |
garlic cloves
minced, (about 3 teaspoons) |
*
|
| 462.4 | ml/g |
tomato sauce
1 can |
|
| 59 | ml |
vinegar
|
|
| 59 | ml |
cocoa powder
|
|
| 3E+1 | ml |
chili powder
|
|
| 3E+1 | ml |
basil
|
|
| 462.4 | ml/g |
white kidney beans, canned
rinsed and drained, one can |
|
| 462.4 | ml/g |
red kidney beans
rinsed and drained, 1 can |
|
| 289 | ml/g |
corn kernels, canned
whole, 1 can |
|
| 7.1E+2 | ml |
jarlsberg cheese
shredded, (12 oz.) |
*
|
Directions
Heat oil in a large saucepan.
Sauté onion, celery, and garlic until transparent, about 5 minutes.
Stir in tomato sauce, vinegar, cocoa, chili powder, and basil.
Simmer 15 minutes, stirring occasionally.
Add beans and corn.
Simmer 15 minutes longer. Stir in 2 cups of the cheese. Sprinkle remaining cheese on top of chili before serving.
