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Mexican Chili Mole

Mexican Chili Mole recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 70.2
Dietary: Gluten-free
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
  • 1 tablespoon Olive oil
  • 3 lg Onions, sliced (4 cups)
  • 2 Celery Stalks, including
Directions
  1. 1
    Heat olive oil in a large saucepan or Dutch oven over medium heat.
  2. 2
    Add sliced onions, chopped celery, and minced garlic; sauté until softened and translucent, about 5-7 minutes.
  3. 3
    Stir in tomato sauce, vinegar, unsweetened cocoa, chili powder, and basil until well combined.
  4. 4
    Reduce heat to low and simmer the sauce, stirring occasionally, for 15 minutes to deepen the flavors.
  5. 5
    Add rinsed white kidney beans, red kidney beans, and whole kernel corn to the pot.
  6. 6
    Continue simmering for another 15 minutes, allowing the beans to heat through and absorb the sauce.
  7. 7
    Remove from heat and stir in 2 cups of shredded Jarlsberg cheese until melted and creamy.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/mexican-chili-mole/