Mexican Chili Mole

      Yield: 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