Mexican chili mole
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Olive oil |
3 | larges | Onions, sliced (4 cups) |
2 | Celery stalks, including | |
Leaves, chopped | ||
3 | larges | Cloves of garlic, minced |
(about 3 teaspoons) | ||
16 | ounces | Can, tomato sauce |
¼ | cup | Vinegar |
¼ | cup | Unsweetened cocoa |
2 | tablespoons | Chili powder |
2 | tablespoons | Basil |
16 | ounces | Can, white kidney beans, |
Rinsed and drained | ||
16 | ounces | Can, red kidney beans, |
Rinsed and drained | ||
10 | ounces | Can, whole kernel corn |
3 | cups | Jarlsberg cheese, shredded |
(12 oz.) |
Directions
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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