Categories: Chili, Vegetarian 
      Yield: 6 servings 
  
      2 c  Coarsely chopped onions 
      2    Cloves garlic, minced 
      2 tb Vegetable oil 
      1 cn Dark red kidney beans 
           - rinsed and drained 
           - 15 ounce can 
      1 cn Black beans (15 ounce can) 
           - 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 
           - cut into 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 
           Dash of ground cloves (opt) 
 
-----------------------------OPTIONAL TOPPINGS----------------------------- 
           Sour cream 
           Chopped cilantro 
           Shredded monterey jack chese 
  
     Cook onion and carlic 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 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.