A kale and bean chili with depth of flavor from dried chiles in a rich mole sauce.
Ingredients
2 medium dried ancho chilies (or 2 Tbsp dried ancho chili powder)
1 dried chipotle chili (or 1 Tbsp chipotle chili powder)
1 tsp dried oregano
⅛ tsp cinnamon
¾ tsp cumin
¾ tsp salt
2 Tbsp olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
3 medium zucchini, quartered lengthwise and cut into ½-inch pieces
¾ lb kale, stemmed and leaves coarsely chopped
⅛ tsp sugar
1 oz unsweetened chocolate, finely chopped
1 (14 oz) can no-added-salt diced tomatoes
1¼ cup water
3 (15 oz) cans pinto beans, drained and rinsed
Instructions
Slit the chiles lengthwise and remove the seeds and butterfly the chiles to lie flat. Heat a dry skillet on medium heat and toast the chilies, turning and pressing flat with tongs, until pliable and slightly changed in color, about 30 seconds. Allow to cool, transfer to a mini food processor or coffee grinder and blend into a powder. Transfer chilie powder to a small dish and mix in the oregano, cinnamon, cumin and salt.
Heat the oil in a large pot on medium-high heat. Add the onions and cook until softened, about 4 to 5 minutes. Add the garlic and cook another minute. Add the spices, stir and cook 30 seconds.
Stir in the zucchini and kale, cook while covered, about 5 minutes. Add sugar, chocolate, tomatoes, and water. Simmer, while covered, until vegetables are tender, about 15 minutes. Stir in the beans and cook until it's warmed through, about 5 minutes.