Yield: 6 servings
2 cups coarsely chopped onions
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (28 ounce) can whole tomatoes, undrained, coarsely chopped
1 large green bell pepper, cut into 1/2-inch pieces
1 cup picante sauce
2 tablespoons unsweetened cocoa
2 teaspoons ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Dash of ground cloves (optional)
Shredded Monterey jack cheese
Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender but not brown.
Add remaining ingredients except optional toppings; bring to a boil.
Reduce heat; cover and simmer 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.