Pinto Bean Mole Chili
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Cook time: 
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Serves: 8
A kale and bean chili with depth of flavor from dried chiles in a rich mole sauce.
  • 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
  1. 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.
  2. 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.
  3. 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.
Adapted by An Avocado A Day, originally from Epicurious, recommended by Rachael H.
Nutrition Information
Serving size: 1 cup Calories: 252 Fat: 6.0 Carbohydrates: 45.1 Sugar: 6.0 Sodium: 553 Fiber: 13.9 Protein: 11.6 Cholesterol: 0
Recipe by Prevention RD at