You are here: Home » Recipes » Mole-Style Chili With Black Beans and Andouille Mole-Style Chili With Black Beans and Andouille Recipe by Our Cookbook Collection Yield 4 to 6 servings This rich-tasting chili is inspired by Mexican mole. Spicy andouille sausage is a clever replacement for beef. PrintEmail Ingredients 1 tablespoon olive oil1 large onion, finely chopped2 -- chicken or pork sausages, finely diced3 -- zucchini, cut into 1/2-inch pieces1 teaspoon ground cumin1 teaspoon ancho chile powder -- coarse kosher salt and freshly ground pepper2 cans diced tomatoes -- 2T canned chipotle chiles, minced with 1 T adobo sauce1 ounce unsweetened chocolate, finely chopped1 teaspoon dried oregano2 cans black beans, rinsed and drained Instructions In heavy large pot over medium heat, warm the oil. Add the onion and sauté until it begins to soften, about 5 minutes. Add the sausages and cook until brown, about 5 minutes. Add the zucchini, cumin, and chile powder. Season with salt and pepper, and stir for 1 minute to toast the spices. Add the tomatoes with their juices, chipotle chiles, adobo sauce, chocolate, and oregano. Bring the chili to a boil, reduce the heat, and simmer 10 minutes to blend flavors. Add the black beans to the pot and simmer until the zucchini is tender and the flavors have blended, thinning the chili with water if it is too thick, about 10 minutes longer. Taste and adjust the seasonings with salt and pepper. Spoon the chili into warmed bowls and serve right away. Quick Tips: Chipotle and ancho chile powder offer great flavor to recipes; keep them on hand for spicing quick-cooking recipes with little effort. Chipotle chiles in adobo sauce are available in cans in the Latin section of most markets. For a meatless version, leave out the sausage. This chili improves overnight, so make it one day ahead, or look forward to the leftovers. Reprinted with permission from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd, Weldon Owen.