Mexican Chili Mole

6 Servings

1 T olive oil
3 lg onions, sliced (4 cups)
2 celery stalks, including
1 leaves, chopped
3 lg cloves of garlic, minced
1 (about 3 teaspoons)
16 oz can, tomato sauce
1/4 c vinegar
1/4 c unsweetened cocoa
2 T chili powder
2 T basil
16 oz can, white kidney beans,
1 rinsed and, Drained
16 oz can, red kidney beans,
1 rinsed and, Drained
10 oz can, whole kernel corn
3 c jarlsberg cheese, shredded
1 (12 oz.)
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.