Holy Molé Vegan Chili

With three kinds of beans and a deep Molé flavor, this chili will have you bringing Holy Molé Vegan Chili to your table often (and to your potlucks, as well) ! 

My experience with molé is limited to some delicious dishes that my mom used to make when I was a kid. All I really knew about it is that it had CHOCOLATE in it! I found it both weird and cool that I would like a savory sauce that had chocolate in it, but I sure did like it.

I don’t know much more about molé now than I did then, other than that there are several types of molé. This chili uses most of the spices that you would find in the Negro molé. The flavor is deep and can be as spicy as you want to make it.

Because I use canned beans in this one, it is a great weeknight meal that can be thrown together in about 30-40 minutes. Of course, as with most recipes with lots of spices, it’s even better when cooked long and slowly.

Gather your ingredients and let’s make chili!

I love it when I measure out all my spices and ingredients before I start cooking. I highly recommend it…but I rarely do it…so do as I say not as I do.

Begin by chopping the onion. I use a Mueller chopper. It’s fast and easy and you get evenly sized pieces.

You can find it by clicking my affiliate link (and yes, I do get a few pennies if you buy one through my link.)

Amazon Link

Sauté the onions with the garlic in a dry pan. Splash water or veggie broth or wine to deglaze the pan if the onions stick.

After the onions are soft and more translucent but don’t brown them. Add the cocoa, chili powder, cumin, oregano, salt, nutmeg, allspice, and cloves (if using) and stir to coat the onions. Add the salsa and chipotle chile (if using) and mix well. Bring it to a gentle simmer.

Add the tomatoes, sugar, and beans. Bring to a low boil and then reduce heat to simmer, covered,  for about 15 minutes. Uncover and continue to simmer for 10 minutes, stirring occasionally.

Ladle into bowls, top with any or all of the optional toppings.  A dollop of my Nacho Cheese Sauce is so good on this!

5 from 1 vote

Print

Holy Molé Vegan Chili

With three kinds of beans and a deep Molé flavor, this chili will have you bringing Holy Molé Vegan Chili to your table often and to your potlucks, as well.

Course: Main Course

Cuisine: Mexican

Keyword: Holy Molé Vegan Chili

Author: Trish Hall

Ingredients

• 2 cups chopped onion
• 3 cloves garlic, minced
• 2 tbsp water, broth, wine for sautéing
• 1 (15oz) can dark red kidney beans rinsed and drained
• 1 (15oz) can black beans rinsed and drained
• 1 (15oz) can pinto beans rinsed and drained
• 1 (28oz) can whole tomatoes, undrained chopped coarsely
• 1 cup Pace Picante Sauce or your favorite salsa
• 4 tbsp unsweetened cocoa or cacao
• 3 tsp ground cumin
• 2 tsp oregano leaves, crushed
• 1/2-1 tsp salt optional
• 1 tbsp chili powder
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• dash ground cloves optional
• 1 tbsp sugar
• 1/2-1 tbsp chipotle pepper in adobo sauce This adds heat so use as much or as little as you like.

Optional toppings:

• Cilantro, chopped
• Trader Joe's Corn and Chile Tomato-less Salsa
• Avocado
• Vegan sour cream
• 1 spoonful Nacho Cheese Sauce See Notes

Instructions

1. Sauté the onion and garlic, using a splash of water, broth or wine to deglaze the pan if the onions stick. Cook until the onions are soft and almost translucent, but not browned.

2. Add the cocoa,chili powder, cumin, oregano, salt, nutmeg, allspice and cloves (if using) and stir to coat the onions.
   

3. Add the salsa and chipotle chile (if using) and mix well. Bring it to a gentle simmer. 

4. Add the tomatoes, sugar, and beans. Bring to a low boil and then reduce heat to simmer, covered, for about 15 minutes. Uncover and continue to simmer for 10 minutes, stirring occasionally. 

5. Ladle into bowls and top with any or all of the optional toppings. 

Recipe Notes

https://yourmomsvegan.com/recipes/vegan-nacho-cheese-sauce

 

SaveSave

SaveSave