Mexican Chili Mole
| Yield: | 6 Servings |
| Categories: | Chili |
| 1 | tb | Olive oil |
| 3 | lg | Onions, sliced (4 cups) |
| 2 | Celery stalks, including | |
| Leaves, chopped | ||
| 3 | lg | Cloves of garlic, minced |
| (about 3 teaspoons) | ||
| 16 | oz | Can, tomato sauce |
| 1/4 | c | Vinegar |
| 1/4 | c | Unsweetened cocoa |
| 2 | tb | Chili powder |
| 2 | tb | 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 | c | Jarlsberg cheese, shredded |
| (12 oz.) |
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