Chili sin Carne al Mole
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6 Servings
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- Difficulty Level Easy
This is like no other chili I’ve had before! Have you had mole before? It’s a yummy mexican sauce that has chocolate in it! Yep, chocolate!! Yum! This recipe uses cocoa powder and molasses, mixed with the other spices for a sweet chili. We both give it a solid 4, and I’ve made this meal for us quite a few times.
I made a few changes based on our preferences. I used fresh tomatoes instead of canned. We are trying to cut out as much canned food as possible. I did use canned beans. I’m not in the habit of cooking my own beans and they take forever! I switched the seitan for tofu. Now I’ve made this recipe both ways, and we do like seitan, but we try not to eat it too often. Too much wheat gluten sits pretty heavy in my stomach. We are thinking of mixing part tofu and part seitan next time.
Sutton Rated: 4
Angie Rated: 4
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.target.com/p/vegan-with-a-vengeance-original-paperback/-/A-11937899
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Ingredients
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 1 small jalapeño, seeded and finely chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, smashed
- 2 tablespoons chile powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 6 fresh tomatoes, chopped
- 3 tablespoons cocoa powder
- 3 tablespoons blackstrap molasses
- 2 (14-oz) cans pinto beans, drained and rinsed well
- 3 cups vegetable broth
- 1 lb extra firm tofu, drained and cubed
Instructions
- 1. Preheat a Dutch oven or large pot over medium-high heat; pour in and heat the oil. Add the onions, peppers, and garlic and sauté for 2 minutes. Cook for about 5 minutes, until onions are soft. Add the chile powder, cinnamon, and cumin, stirring constantly for another minute. Add the tomatoes, cocoa powder, and molasses. Then add the beans and vegetable broth. Cover and bring to a gentle boil, then lower the heat and simmer for about 20 minutes. Then add the tofu and simmer another 5 minutes. Serve with tortilla chips or toast.
- Servings : 6
- Ready in : 45
- Course : Main Course
- Recipe Type : Soup
- Ingredient : Legumes, Tofu
Instructions
- 1. Preheat a Dutch oven or large pot over medium-high heat; pour in and heat the oil. Add the onions, peppers, and garlic and sauté for 2 minutes. Cook for about 5 minutes, until onions are soft. Add the chile powder, cinnamon, and cumin, stirring constantly for another minute. Add the tomatoes, cocoa powder, and molasses. Then add the beans and vegetable broth. Cover and bring to a gentle boil, then lower the heat and simmer for about 20 minutes. Then add the tofu and simmer another 5 minutes. Serve with tortilla chips or toast.
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