1 tbsp Olive oil
3 large Onions, sliced (4 cups)
2 Celery stalks, including
Leaves, chopped
3 large Cloves of garlic, minced
(about 3 teaspoons)
16 oz Can, tomato sauce
1/4 cup Vinegar
1/4 cup Unsweetened cocoa
2 tbsp Chili powder
2 tbsp Basil
16 oz Can, white kidney beans,
Rinsed and drained
16 oz Can, red kidney beans,
Rinsed and drained
10 oz Can, whole kernel corn
3 cup Jarlsberg cheese, shredded
(12 oz.)
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Heat oil in a large saucepan. Saute onion, cleery, 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.
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