PINTO-BEAN MOLE CHILI
Provided by Andrea Albin
Categories Soup/Stew Bean Chocolate Onion Tomato Vegetarian Quick & Easy Low Cal High Fiber Lunch Kale Hot Pepper Zucchini Winter Healthy Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
- Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
- Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
- Stir in beans and simmer 5 minutes. Season with salt.
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Geraldine Avalos
[email protected]This chili was amazing! The combination of the mole sauce and the pinto beans was something I'd never had before, but it worked so well. I'll definitely be making this again.
Sabina Ghale
[email protected]This chili was delicious! The mole sauce was so flavorful and the pinto beans added a nice heartiness to the dish. I served it with sour cream, avocado, and cilantro, and it was a hit with my family.
DeathStrike
[email protected]This chili was just okay. The mole sauce was a bit too spicy for my taste, and the pinto beans didn't really add anything to the dish. I probably wouldn't make this again.
Doayl Kmorn
[email protected]This chili was amazing! The combination of the mole sauce and the pinto beans was something I'd never had before, but it worked so well. I'll definitely be making this again.
Sheikh Muaz
[email protected]This chili was delicious! The mole sauce was so flavorful and the pinto beans added a nice heartiness to the dish. I served it with sour cream, avocado, and cilantro, and it was a hit with my family.
Tanjina Islam
[email protected]This chili was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Aa gg
[email protected]This chili was amazing! The flavors were so rich and complex. I loved the combination of the mole sauce and the pinto beans. I will definitely be making this again.
sway fire453
[email protected]This chili was delicious! I especially loved the mole sauce. It was the perfect amount of spicy and flavorful. I will definitely be making this again.
Mofazzol Miah
[email protected]I'm not a big fan of chili, but this recipe changed my mind! The mole sauce was so flavorful and the pinto beans added a nice texture. I'll definitely be making this again.
Belinda Smith
[email protected]This chili was okay. The mole sauce was a bit too sweet for my taste, and the pinto beans didn't really add anything to the dish. I probably wouldn't make this again.
Unstopable minecraft
[email protected]I made this chili for a party and it was a huge success! Everyone loved the unique flavor of the mole sauce. I'll definitely be making this again for my next party.
Sam Llama
[email protected]This chili was amazing! The combination of the mole sauce and the pinto beans was something I'd never had before, but it worked so well. I'll definitely be making this again.
Stephanie Simpson
[email protected]Fantastic recipe! I followed it exactly and it turned out perfectly. The mole sauce was rich and flavorful, and the pinto beans added a nice heartiness to the chili. I served it with sour cream, avocado, and cilantro, and it was a hit with my family.