Chili Mole

  • Yield: 8 to 10 servings
  • Prep: 5 mins
  • Cook: 60 mins


Spice Mixture:
1tablespoon cumin seeds
2teaspoons ground cumin
2teaspoons ground coriander
1tablespoon sweet paprika
1/4teaspoon cayenne pepper
2tablespoons chili powder
1/2teaspoon dried oregano
1/2teaspoon anise seeds
1/4teaspoon cinnamon
4tablespoons olive oil
2large onions, chopped
3-- bell peppers, chopped (1 each red, green, and yellow pepper)
3cloves garlic, finely chopped
10-- (15-ounce) cans beans (2 cans each garbanzo, black beans, pinto beans, canellini or navy beans, and red kidney beans), drained
1-- (14 1/2-ounce) can chopped fire-roasted tomatoes, undrained
1 1/2ounces unsweetened chocolate, finely chopped
1/4cup tomato paste
1teaspoon salt
1/2teaspoon Coarsely ground black pepper
1 to 2tablespoons honey
-- Shredded sharp Cheddar or Monterey jack cheese
-- Diced raw onion
-- Pickled jalapenos
-- Sour cream or yogurt
-- Chopped cilantro and avocado
-- Salsa


  1. To prepare the spice mixture, combine all ingredients in a small bowl.
  2. To prepare the chili, heat oil in a large Dutch oven. Add spice mixture, onions, peppers and garlic; sauté until vegetables are tender. Add remaining ingredients; stir well. Simmer 1 hour, stirring occasionally. Serve hot with any or all of the garnishes.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 670
  • Glycemic Load 1
  • Fat 14g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 2220mg
  • Potassium 1390mg
  • Carbohydrate 109g
  • Fiber 29g
  • Sugars 10g
  • Protein 32g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 160%
  • Calcium 25%
  • Iron 60%