Pinto-Bean Mole Chili Recipe

Name: Pinto-Bean Mole Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium dried ancho chiles, wiped clean; 1 dried chipotle chile, wiped clean; 1 teaspoon cumin seeds,; and cooled; 1 teaspoon dried oregano, crumbled; Rounded 1/8 teaspoon cinnamon; 2 medium onions, chopped; 2 tablespoons olive oil; 4 garlic cloves, finely chopped; 3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces; 3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped; 1 teaspoon grated orange zest; 1/8 teaspoon sugar; 1 ounce unsweetened chocolate, finely chopped (3 tablespoons); 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped; 1 1/4 cups water; 3 (15-ounce) cans pinto beans, drained and rinsed; Equipment: an electric coffee/spice grinder; Accompaniments: rice; chopped cilantro; chopped scallions; sour cream

Servings: persons

2 medium dried ancho chiles, wiped clean
1 dried chipotle chile, wiped clean
1 teaspoon cumin seeds,
and cooled
1 teaspoon dried oregano, crumbled
Rounded 1/8 teaspoon cinnamon
2 medium onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 cups water
3 (15-ounce) cans pinto beans, drained and rinsed
Equipment: an electric coffee/spice grinder
Accompaniments: rice; chopped cilantro; chopped scallions; sour cream

1
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.
2
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.
3
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.
4
Stir in beans and simmer 5 minutes. Season with salt.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 medium dried ancho chiles, wiped clean, 1 dried chipotle chile, wiped clean, 1 teaspoon cumin seeds,, and cooled, and more.

Yes, Pinto-Bean Mole Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinto-Bean Mole Chili

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