You are here: Home » Recipes » Chili Mole 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. PrintEmail Ingredients Spice Mixture:1 tablespoon cumin seeds2 teaspoons ground cumin2 teaspoons ground coriander1 tablespoon sweet paprika1/4 teaspoon cayenne pepper2 tablespoons chili powder1/2 teaspoon dried oregano1/2 teaspoon anise seeds1/4 teaspoon cinnamonChili:4 tablespoons olive oil2 large onions, chopped3 bell peppers, chopped (1 each red, green, and yellow pepper)3 cloves garlic, finely chopped10 (15-ounce) cans beans (2 cans each garbanzo, black beans, pinto beans, canellini or navy beans, and red kidney beans), drained1 (14 1/2-ounce) can chopped fire-roasted tomatoes, undrained1 1/2 ounces unsweetened chocolate, finely chopped1/4 cup tomato paste1 teaspoon salt1/2 teaspoon Coarsely ground black pepper1 to 2 tablespoon honeyGarnishes: Shredded sharp Cheddar or Monterey jack cheese Diced raw onion Pickled jalapenos Sour cream or yogurt Chopped cilantro and avocado Salsa Instructions To prepare the spice mixture, combine all ingredients in a small bowl. 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.