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Mexican Chili Mole

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Submitted by aksw1

Meatless chili mole with cocoa powder, two kinds of kidney beans, corn, and melted Jarlsberg cheese. The cocoa adds rich depth without any chocolate sweetness.

YIELD

6 servings

PREP

5 min

COOK

40 min

READY

45 min

This vegetarian chili borrows from the Mexican mole tradition by adding cocoa powder to the sauce. Don’t worry, it doesn’t taste like chocolate. The cocoa adds a dark, earthy richness that gives the chili a complexity you won’t get from spices alone.

Three large onions, celery, and a generous amount of garlic build the aromatic base. Once they’re soft, tomato sauce, vinegar, cocoa, chili powder, and basil simmer together for 15 minutes so the flavors concentrate. The vinegar’s acidity keeps the sauce bright against all that richness.

White and red kidney beans go in with whole corn kernels for texture and color. Another 15 minutes of simmering and everything melds together. Then comes the real surprise: Jarlsberg cheese, stirred directly into the chili where it melts into gooey, nutty pockets. More cheese gets sprinkled on top at serving.

Jarlsberg is a Norwegian Swiss-style cheese with a mild, slightly sweet flavor that plays off the cocoa and chili powder beautifully.

Chef Tips

  • Use unsweetened cocoa powder, not hot chocolate mix
  • Rinse and drain the canned beans well to reduce sodium and prevent a cloudy broth
  • Stir the cheese in off direct heat so it melts smoothly without clumping
  • The vinegar may seem like a lot, but it balances the cocoa and cheese richness

Variations

  • Add browned ground beef or turkey if you want a meaty version
  • Swap Jarlsberg for sharp cheddar or Monterey Jack
  • Stir in a chipotle pepper in adobo for smoky heat

Ingredients

1 15
TABLESPOON ML OLIVE OIL
3 3
LARGE LARGE ONIONS
sliced (4 cups)
2 2
STALKS EACH CELERY
including leaves, chopped
3 3
LARGE LARGE GARLIC CLOVES
minced, (about 3 teaspoons) *
16 462.4
OUNCES ML/G TOMATO SAUCE
1 can
¼ 59
CUP ML VINEGAR
¼ 59
CUP ML COCOA POWDER
2 30
TABLESPOONS ML CHILI POWDER
2 30
TABLESPOONS ML BASIL
16 462.4
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
rinsed and drained, one can
16 462.4
OUNCES ML/G RED KIDNEY BEANS
rinsed and drained, 1 can
10 289
OUNCES ML/G CORN KERNELS, CANNED
whole, 1 can
3 710
CUPS ML JARLSBERG CHEESE
shredded, (12 oz.) *

Directions

Heat oil in a large saucepan.

Sauté onion, celery, and garlic until transparent, about 5 minutes.

Stir in tomato sauce, vinegar, cocoa, chili powder, and basil.

Simmer 15 minutes, stirring occasionally.

Add beans and corn.

Simmer 15 minutes longer. Stir in 2 cups of the cheese. Sprinkle remaining cheese on top of chili before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 293 12% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 442mg 18%
Total Carbohydrate 18g 18%
Dietary Fiber 15g 60%
Sugars g
Protein 29g
Vitamin A 23% Vitamin C 32%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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