Pinto-Bean Mole Chili
Pinto-Bean Mole Chili is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Slit chiles lengthwise, then stem and seed.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSlit chiles lengthwise, then stem and seed.
Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds.
Tear into small pieces.
Pulse cumin seeds and chiles in grinder until finely ground.
Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened.
Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds.
Stir in zucchini and kale and cook, covered, 5 minutes.
Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
Stir in beans and simmer 5 minutes.
Season with salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
