Frijole Mole Chili

• 2 c. coarsely chopped onions
• 2 cloves garlic, minced
• 2 Tbsp. vegetable oil
• 1 c. picante sauce
• 2 Tbsp. unsweetened cocoa
• 2 tsp. ground cumin
• 1 tsp. oregano leaves, crushed
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground allspice
• 1 large green pepper, cut 1/2-inch pieces
• 1 (15 oz.) can dark red kidney beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (28 oz.) can whole tomatoes, undrained and chopped

1. Cook onion and garlic in oil in large pan until tender.
2. Add remaining ingredients except optional toppings.
3. Boil.
4. Reduce heat.
5. Cover and simmer 10 minutes.
6. Uncover; continue to simmer 10 minutes.
7. Stir occasionally.
8. Ladle into bowls with additional picante sauce.
9. Serves 6.

onions, garlic, vegetable oil, picante sauce, unsweetened cocoa, ground cumin, oregano, salt, ground nutmeg, ground allspice, green pepper, dark red kidney beans, black beans, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515730 (may not work)