Mole-Style Chili With Black Beans and Andouille
- Yield: 4 to 6 servings
- 1tablespoon olive oil
- 1large onion, finely chopped
- 2-- chicken or pork sausages, finely diced
- 3-- zucchini, cut into 1/2-inch pieces
- 1teaspoon ground cumin
- 1teaspoon ancho chile powder
- -- coarse kosher salt and freshly ground pepper
- 2cans diced tomatoes
- -- 2T canned chipotle chiles, minced with 1 T adobo sauce
- 1ounce unsweetened chocolate, finely chopped
- 1teaspoon dried oregano
- 2cans black beans, rinsed and drained
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.
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.