Mexican Chili Mole 

Recipe by Jarlsberg Cheese
This recipe needs some tweaking to bring down the fax and cholesterol content.

  • 1 tablespoon vegetable oil

  • 2 medium onions, chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1 can tomato sauce (16 oz can)

  • 1/4 cup balsamic vinegar

  • 1/4 cup unsweetened cocoa

  • 1 tablespoon chili powder

  • 2 tablespoons dried basil

  • 2 cans kidney beans red and white, drained (16 oz cans) 

  • 1 can whole kernel corn (10 oz can)

  • 3 cups shredded cheese
Heat oil in large saucepan and sauté onion, celery and garlic about five minutes. Stir in tomato sauce, vinegar, cocoa, chili powder and basil. Simmer 15 minutes, stirring occasionally. Add beans and corn and simmer 15 minutes more. Stir in two cups of cheese. Serve over rice.
415 calories, 36 mg cholesterol, 18 g fat, 1,062 mg sodium