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.

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