Frijole Mole Chili -

2 Cloves garlic, minced

2 tb Vegetable oil

1 cn Dark red kidney beans

rinsed and drained - 15

- 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

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

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.