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