Recipe: Vegetable Chocolate Chili Mole

Yes I said CHOCOLATE! This Vegetable Chocolate Chili Mole is amazing!

If you’ve ever eaten as a real authentic Mexican restaurant, you’ve probably seen something with “mole” sauce on the menu. I’ve got one book that says mole is a Spanish word meaning “mashed together” but I know it to mean (my own personal definition) – “very tasty, spicy Mexican sauce with dark chocolate in it!” How’s that for highly technical?! 😉

I came across this recipe for chili mole in Extra Vegan Za and just about flipped. I LOVE mole sauce!!! This Vegetable Chocolate Chili Mole is one of the best chilis I’ve ever made. We spiced it up by adding a whole habanero pepper (one of the hottest you can get) because I can’t make anything too hot for Rob’s tastes. If you haven’t ever used one – handle with gloves, throw out the seeds, and use about 1/3 of the pepper to start. You can always add more later, but if you make it unbearably hot you won’t enjoy the subtleness of the mole – or have any feeling left in your mouth.

Vegetable Chocolate Chili Mole

Vegetable Chocolate Chili Mole

3 Tbsp sesame oil
1 onion diced
6 cloves garlic, diced
2 bay leaves
1 tsp each thyme, ground cumin and basil
1/2 tsp each cinnamon and chili flakes (or more if you like hot)
1/8 tsp ground allspice
2 Tbsp chili powder (or to taste)
Several dashes of fresh ground black pepper
1 Tbsp course sea salt
1/2 cup vegan dark organic chocolate chips or chunks
1.5 cups each carrots and celery chopped
1 each green, red and yellow peppers – seeded and chopped
6 cups of cooked beans (use your favorites and mix them up: chickpeas, black beans, and pintos are what I used)
1 28oz can of diced tomatoes (or 4 cups of fresh chopped tomatoes)
1 cup corn kernels (fresh or frozen)

Heat oil in a large pot, add onions, garlic and sea salt. Cook until onions are translucent. Stir in the chocolate until it is melted. Add all vegetables (carrots, celery, peppers) and beans and saute for 5-10 minutes. Stir in the tomatoes and corn, reduce heat to simmer. Cover and simmer for about 30 minutes.

Serve with a spelt pita or over brown rice. Serves 6-8 unless you double it like we did and eat it for a whole week!

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Vegetable Chocolate Chili Mole Recipe Photo Credit:
Her View Photography

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