Mexican Chili Mole

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