Black Bean Mole Chili with Roasted Sweet Potatoes and Spinach


Warm, spicy, rich, and full of vitamins. This vegan black bean chili can be served with the roasted potatoes and spinach in the bowl or on the side. Delicious!

Ingredients IMG_2397b

2 lb black beans
3-4 large carrots, peeled and sliced
5-6 sweet potatoes, peeled and diced
4-5 celery sticks, sliced
1-2 large onions, diced
8 cups fresh baby spinach
2 large cans diced tomatoes
2-3 jalapeños, sliced
4 T of vegetable broth powder
4 T of cumin
3 T of chili powder
1/4 cup of cocoa powder
1 T turmeric
1 T sea salt
1/4 cup of creamy peanut butter
4 T olive oil


In a large pressure cooker, add beans, 2 T olive oil, onions, celery, carrots, jalapeños, cocoa powder, chili powder, turmeric, cumin, sea salt, diced tomatoes, and 3 quarts water (so, everything except the sweet potatoes, spinach, peanut butter, and 2 T of olive oil). If the broth does not cover the beans by at least 4 inches, increase water until it does.

Place lid on cooker and bring to high pressure. Cook at pressure 15 minutes and then turn off heat and allow to depressurize. Once pressure is released, test beans for doneness. If beans are ready, add peanut butter, stir until melted in, and allow to simmer 5 minutes to cook.

While the chili is cooking under pressure, toss sweet potatoes with remainder of olive oil. Spread on a baking stone or pan and cook at 350* until potatoes begin to soften, stirring occasionally. Pile spinach on top and sprinkle with sea salt. Bake until spinach wilts and potatoes are tender.

Serve potatoes and spinach on the side, or add a large spoonful to the bottom of your bowl and ladle chili on top. Add vegan sour cream if desired.

Green Tomato Chili


So, with it being green tomato season at my house, I’m trying to come up with uses for the big bag of tomatoes I brought in last week, besides fried green tomatoes (which we love, but I did once this week already). As I had nachos on my to-make list this week and was about to start the chili, it occurred to me that maybe I could do that with the green tomatoes, and it came out wonderfully!


1 sweet onion, diced
2 jalapeños, diced
3 large green tomatoes, diced
2 stalks celery, diced
1 T olive oil
2 limes, juiced
IMG_1230a1 t turmeric
1 T chili powder
1 T cumin
6-8 cups cooked beans (I used black and kidney)
1 T raw sugar

Place olive oil, veggies, tomatoes, and lime juice in a large skillet. Sauté over medium heat until all are soft. Add spices and let simmer another minute or two. Mix in beans and heat through.

Because the family was having this on nacho chips, after mine was done, I mashed some of  beans with a hand masher to create a thicker base.

This was delicious!

Black Bean Mexican Mole Chili

Image by Steve Snodgrass on Flickr

We love chili. Generally, I make a pinto or kidney bean version, but this week we had it with black beans and some of the ingredients switched up a bit. What follows is a pressure cooker recipe, but you could certainly do this on the stove top by soaking beans ahead and adjusting cooking time. Sorry for the no pictures of the finished product, but chili is not very photogenic.

Black Bean Mexican Mole Chili

2 lb dried black beans
1 large sweet onion diced
4 stalks celery diced
1/2 pound carrots chopped
1 green pepper diced
1 red pepper diced
2 jalapenos diced
1 large can tomato puree
6-8 cups vegetable “chicken” broth
1/4 cup of cocoa powder
4 T cumin
2 T chili powder
1 T turmeric
3 T olive oil
Salt to taste

Place olive oil in bottom of pressure cooker and heat on medium. Add onions and sauté 3-4 minutes. Add remaining vegetables and sauté an additional 5 minutes. Add all of the dry spices and mix, letting them coat the vegetables. Continue to cook over medium heat for 2-3 minutes. Add remaining ingredients. Mix. Place lid on pressure cooker and bring up to high pressure. Cook for 15 minutes and then allow pressure to come down naturally. If you like your beans more al dente, decrease cooking time to 10 minutes. When pressure releases, check for taste and adjust seasoning where needed.

Serve with sour cream (soy or regular) and dairy or soy cheese if desired. Tortilla chips or cornbread are nice accompaniments.