Frijole Mole Chili
Description
This hearty Frijole Mole Chili is a vegan and vegetarian delight that brings deep, complex flavors to your dinner table without the meat. It combines the natural sweetness of onions and garlic with the earthy richness of dark red kidney beans, black beans, and pinto beans. The secret lies in the mole-inspired spice blend: unsweetened cocoa, cumin, oregano, nutmeg, allspice, and a dash of cloves create a savory, slightly sweet, and aromatic profile. Simmered with diced tomatoes and picante sauce, this chili develops a thick, robust texture that is perfect for cold evenings. It is an excellent choice for weeknight dinners, potlucks, or meal prep, offering a satisfying and nutritious main dish that tastes even better the next day. Serve with crusty bread or over rice for a complete meal.Ingredients
Directions
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Heat the vegetable oil in a large pot or Dutch oven over medium heat.
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Add the coarsely chopped onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
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Stir in the minced garlic and cook for another minute until fragrant.
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Add the rinsed and drained kidney beans, black beans, and pinto beans to the pot.
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Pour in the undrained, coarsely chopped whole tomatoes and the picante sauce.
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Add the diced green pepper to the mixture.
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Stir in the unsweetened cocoa, ground cumin, crushed oregano, salt, ground nutmeg, ground allspice, and dash of ground cloves.
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Bring the chili to a simmer, then reduce heat to low.
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Cover and simmer for 30-45 minutes, stirring occasionally, until the flavors meld and the chili thickens.
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Taste and adjust seasoning with additional salt or spices if desired before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 243.5kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 7.1mg1%
- 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.
Note
Storage: Allow the chili to cool completely before transferring to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months.
Substitutions: You can substitute the picante sauce with salsa or tomato sauce for a different flavor profile. For a thicker chili, mash a portion of the beans before simmering.
Variations: Add chopped bell peppers or corn for extra texture and sweetness. A squeeze of lime juice or a dollop of vegan sour cream makes a great garnish.
Tips: Ensure all canned beans are rinsed and drained well to reduce sodium and improve texture. The cocoa adds depth without making the chili taste like chocolate; use unsweetened cocoa powder, not drinking chocolate mix.
