Frijole Mole Chili
Description
This Frijole Mole Chili is a comforting, plant-based dish that combines the earthy depth of dark red kidney beans, black beans, and pinto beans with a savory sauce. The blend of picante sauce, unsweetened cocoa, and warm spices like cumin, oregano, and nutmeg creates a complex flavor profile reminiscent of traditional mole. It offers a hearty texture and a mild, aromatic heat that is perfect for chilly evenings. Ideal for weeknight dinners, potlucks, or meal prep, this chili is satisfyingly robust yet simple to prepare. Serve it hot with rice, cornbread, or fresh salsa for a complete, home-style meal that the whole family will enjoy.Directions
-
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
-
Add the chopped onions, green pepper, and minced garlic. Sauté for 5-7 minutes until the onions are translucent and softened.
-
Stir in the unsweetened cocoa powder, cumin, oregano, nutmeg, allspice, cloves, and salt. Cook for 1 minute until fragrant.
-
Add the picante sauce, whole tomatoes with their juices, and all three types of beans (kidney, black, and pinto).
-
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until heated through and flavors have melded.
-
Taste and adjust seasoning with more salt or picante sauce if desired. Serve hot.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 244kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 1.2g6%
- Sodium 710mg30%
- Total Carbohydrate 33.7g12%
- Dietary Fiber 8.5g34%
- Sugars 7.2g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bean chili, vegetarian chili, vegan chili, mole chili, kidney beans, black beans, pinto beans, cocoa chili, cumin, oregano, picante sauce, hearty dinner, comfort food, easy recipe, plant-based, stew
