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 2tablespoon 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.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 670
  • 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%