Mexican Chili Mole

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Servings: 6 Difficulty: Intermediate
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A rich, complex stew blending earthy cocoa and warm spices with hearty beans and corn.
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This hearty Mexican Chili Mole is a comforting twist on traditional stews, combining the deep, earthy notes of unsweetened cocoa with aromatic chili powder and fresh basil. The base of sautéed onions, celery, and garlic creates a savory foundation for kidney beans, white beans, and sweet corn. ItâÂÂs a satisfying, plant-based meal that balances sweet, spicy, and savory flavors in every spoonful. Perfect for cozy weeknight dinners or meal-prepping for the week ahead, this dish comes together quickly yet feels deeply homemade. Serve it hot with a sprinkle of cheese for a creamy finish that ties all the robust flavors together.

Mexican Chili Mole recipe image
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Mexican Chili Mole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 70.2

Description

This hearty Mexican Chili Mole is a comforting twist on traditional stews, combining the deep, earthy notes of unsweetened cocoa with aromatic chili powder and fresh basil. The base of saut&# 195;©ed onions, celery, and garlic creates a savory foundation for kidney beans, white beans, and sweet corn. ItâÂÂs a satisfying, plant-based meal that balances sweet, spicy, and savory flavors in every spoonful. Perfect for cozy weeknight dinners or meal-prepping for the week ahead, this dish comes together quickly yet feels deeply homemade. Serve it hot with a sprinkle of cheese for a creamy finish that ties all the robust flavors together.

Ingredients

Directions

  1. Heat olive oil in a large saucepan or Dutch oven over medium heat.
  2. Add sliced onions, chopped celery, and minced garlic; sauté until softened and translucent, about 5-7 minutes.
  3. Stir in tomato sauce, vinegar, unsweetened cocoa, chili powder, and basil until well combined.
  4. Reduce heat to low and simmer the sauce, stirring occasionally, for 15 minutes to deepen the flavors.
  5. Add rinsed white kidney beans, red kidney beans, and whole kernel corn to the pot.
  6. Continue simmering for another 15 minutes, allowing the beans to heat through and absorb the sauce.
  7. Remove from heat and stir in 2 cups of shredded Jarlsberg cheese until melted and creamy.
  8. Ladle into bowls and sprinkle with the remaining shredded cheese before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 70.2kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 21.0mg1%
Total Carbohydrate 8.5g3%
Dietary Fiber 2.1g9%
Sugars 3.8g
Protein 1.2g3%

* 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

**Dietary Note:** While tagged as Vegan, this recipe includes Jarlsberg cheese. To make it fully vegan, substitute with a plant-based meltable cheese or omit entirely.

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if the sauce has thickened too much.

**Variations:** For extra heat, add diced jalapeños or a pinch of cayenne pepper when sautéing the aromatics.

Keywords: mole chili, bean chili, vegan chili, chocolate chili, mexican stew, kidney beans, corn chili, cocoa chili, easy dinner, plant based, warm spices, comfort food
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