Chili Mole

Kitchen Tested
  • Yield 8 to 10 servings
  • Prep 5 mins
  • Cook 60 mins

It's the spice mix that gives this chili its flavor and depth.


Spice Mixture:
1 tablespoon cumin seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon sweet paprika
1/4 teaspoon cayenne pepper
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon anise seeds
1/4 teaspoon cinnamon
4 tablespoons olive oil
2 large onions, chopped
3 bell peppers, chopped (1 each red, green, and yellow pepper)
3 cloves 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 1/2 ounces unsweetened chocolate, finely chopped
1/4 cup tomato paste
1 teaspoon salt
1/2 teaspoon Coarsely ground black pepper
1 to 2 tablespoon honey
Shredded sharp Cheddar or Monterey jack cheese
Diced raw onion
Pickled jalapenos
Sour cream or yogurt
Chopped cilantro and avocado


  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.



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