2000s Recipes + Menus

Pinto-Bean Mole Chili

Serves6
  • Active time:30 min
  • Start to finish:45 min
November 2007
With its notes of cumin, cinnamon, and chocolate playing off the gentle spice, this meatless chili combines the best parts of a mole sauce and a Cincinnati-style chili. Its rich body makes it a seriously satisfying dinner any night of the week. Learn more about chocolate’s savory side from Le Bernardin’s pastry chef.
  • 2 medium dried ancho chiles, wiped clean
  • 1 dried chipotle chile, wiped clean
  • 1 teaspoon cumin seeds, toasted (see Tips) and cooled
  • 1 teaspoon dried oregano, crumbled
  • Rounded 1/8 teaspoon cinnamon
  • 2 medium onions, chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
  • 3/4 lb kale, stems and center ribs discarded and leaves coarsely chopped
  • 1 teaspoon grated orange zest
  • 1/8 teaspoon sugar
  • 1 oz unsweetened chocolate, finely chopped (3 tablespoons)
  • 1 (14 1/2-oz) can whole tomatoes in juice, drained, reserving juice, and chopped
  • 1 1/4 cups water
  • 3 (15-oz) cans pinto beans, drained and rinsed

  • Equipment:

    an electric coffee/spice grinder

  • Accompaniments:

    rice; chopped cilantro; chopped scallions; sour cream
  • Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
  • Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
  • Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
  • Stir in beans and simmer 5 minutes. Season with salt.
Cooks’ note: Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.

Recipe by Andrea Albin

Photograph by Romulo Yanes

Keywords
andrea albin,
vegetarian,
chocolate,
latino,
spices

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