2 c Coarsely chopped onions
2 Cloves garlic, minced
2 tb Vegetable oil
1 cn Dark red kidney beans
– rinsed and drained – 15 ounce can 1 cn Black beans (15 ounce can)
– rinsed and drained 1 cn Pinto beans (15 ounce can)
– rinsed and drained 1 cn Whole tomatoes (28 oz can)
– undrained – coarsely chopped 1 Large green pepper
– cut into 1/2-in 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
Dash of ground cloves (opt) —————————–OPTIONAL TOPPINGS—————————– Sour cream Chopped cilantro Shredded monterey jack chese 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.