One-Pot Meal: Hearty Mole-Style Chili

Prep Time

15 min

Cook Time

1 hour 5 min

Servings

8

Spiked with espresso, chipotle, and chocolate.


Ingredients

  • 2 tablespoons olive oil
  • 2 yellow onions, large, peeled and thinly sliced
  • 2 celery stalks, diced
  • 2 carrots, large, peeled, and diced
  • 4 cloves garlic, minced
  • 1 tablespoon instant espresso powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 chipotle chili in adobo, seeds removed, minced
  • 1 tablespoon adobo
  • 1/2 cup white wine
  • 2 ounces bittersweet chocolate, chopped
  • 2 large poblano or pasilla peppers, charred, steamed, seeded, peeled, and diced
  • 28-ounce can crushed tomatoes
  • 15-ounce can black beans, with liquid
  • 15-ounce can white beans, with liquid
  • 1 tablespoon soy sauce
  • 2 cups frozen corn
  • 1/2 cup green onions, washed and thinly sliced
  • 1/2 cup fresh cilantro, washed and minced

Directions

Step 1

In a large pot, heat oil over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add celery, carrots, and minced garlic. Sauté for an additional 3 minutes.

Step 2

Add espresso powder, cumin, paprika, cinnamon, chipotle chili, and adobo and cook for about 2 minutes. Deglaze the pot by adding the white wine and scraping the bottom of the pot to loosen up stuck residue.

Step 3

Add the chocolate, poblano peppers, tomatoes, black and white beans, water, and soy sauce. Bring mixture to a boil and then reduce heat to a simmer. Simmer for 20 minutes and then add the frozen corn. Cook for an additional 15 minutes and then remove from heat. Season to taste with salt and black pepper.

Step 4

Top with green onions and cilantro. Garnish with optional toppings.


Nutritional Information

Calories 305.9
Fat 8.2 g
Saturated fat 3 g
Polyunsaturated fat 0.9 g
Monounsaturated fat 3.8 g
Cholesterol 0 mg
Sodium 231.5 mg
Carbs 49.4 g
Fiber 12.1 g
Protein 12.7 g


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