| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Chili, Vegetarian | 6 | Servings |
INGREDIENTS
| 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) | ||
| Sour cream | ||
| Chopped cilantro | ||
| Shredded monterey jack chese |
INSTRUCTIONS
OPTIONAL TOPPINGS 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Exercise daily — walk with the Lord.”