One-pot meal: Hearty mole-style chili
Serving Size
1 cup
Servings
8
Prep Time
15 min
Cook Time
1 hour 5 min
Ingredients
2 tablespoons
olive oil
2
yellow onions, large, peeled and thinly sliced
2
celery, diced
2
carrots, large, peeled, and diced
4
garlic cloves, minced
1 tablespoon
instant espresso powder
2 teaspoons
cumin
2 teaspoons
smoked paprika
1/2 teaspoon
cinnamon
1
chipotle chili in adobo, seeds removed, minced
1 tablespoon
adobo
1/2 cup
white wine
2 ounces
bittersweet chocolate, chopped
2
large poblano or pasilla peppers, charred, steamed, seeded, peeled, and diced
28-ounce can
tomatoes, crushed
15-ounce can
black beans, with liquid
15-ounce can
white beans, with liquid
1 tablespoon
soy sauce
2 cups
frozen corn
1/2 cup
green onions, thinly sliced
1/2 cup
cilantro, minced
Directions
- In a large pot, heat oil over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add celery, carrots, and minced garlic. Sauté for an additional 3 minutes.
- Add espresso powder, cumin, paprika, cinnamon, chipotle chili, and adobo and cook for about 2 minutes. Deglaze the pot by adding the white wine and scraping the bottom of the pot to loosen up stuck residue.
- Add the chocolate, poblano peppers, tomatoes, black and white beans, water, and soy sauce. Bring mixture to a boil and then reduce heat to a simmer. Simmer for 20 minutes and then add the frozen corn. Cook for an additional 15 minutes and then remove from heat. Season to taste with salt and black pepper.
- Top with green onions and cilantro. Garnish with optional toppings.
Nutrition Information
| Calories | 305.9 |
| Fat | 8.2 g |
| Saturated fat | 3 g |
| Polyunsaturated fat | 0.9 g |
| Monounsaturated fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 231.5 mg |
| Carbs | 49.4 g |
| Fiber | 12.1 g |
| Protein | 12.7 g |
BetterForYou.com / Nina Lincoff