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Mexican Chili Mole

Yields:6 servings
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Recipe Cooking TimePreparation5 minutes
Cooking40 minutes
Ready In45 minutes
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Ingredients

1 tablespoon olive oil
3 large onions sliced (4 cups)
2 each celery stalk including leaves, chopped
3 large garlic cloves minced, (about 3 teaspoons)
16 ounces tomato sauce 1 can
1/4 cup vinegar
1/4 cup cocoa powder
2 tablespoons chili powder
2 tablespoons basil
16 ounces white kidney beans, canned rinsed and drained, one can
16 ounces red kidney beans rinsed and drained, 1 can
10 ounces corn kernels, canned whole, 1 can
3 cups jarlsberg cheese shredded, (12 oz.)

Directions

Heat oil in a large saucepan.

Saute onion, celery, 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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Chewy & Chocolatey Peanut Butter Cookies

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