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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.
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
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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.
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Add the cocoa,chili powder, cumin, oregano, salt, nutmeg, allspice and cloves (if using) and stir to coat the onions.
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Add the salsa and chipotle chile (if using) and mix well. Bring it to a gentle simmer.
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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.
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Ladle into bowls and top with any or all of the optional toppings.