Pinto-Bean Mole Chili

Name: Pinto-Bean Mole Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 mediums dried ancho chiles, wiped clean; 1 kilograms pinto beans, drained and rinsed; 411 grams whole tomatoes in juice, drained, reserving juice, and chopped; 0 teaspoons Rounded cinnamon; 1 teaspoon cumin seeds, toasted and cooled; 1 dried chipotle chile, wiped clean; 4 garlic cloves, finely chopped; 340 grams kale, stems and center ribs discarded and leaves coarsely chopped; 2 Tbsps olive oil; 2 mediums onions, chopped; 1 teaspoon grated orange zest; 1 teaspoon dried oregano, crumbled; 6 servings Accompaniments: rice; chopped cilantro; chopped scallions; sour cream; 0 teaspoons sugar; 3 Tbsps ounce unsweetened chocolate, finely chopped; 296 milliliters water; 3 mediums zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces

The recipe Pinto-Bean Mole Chili is ready in roughly 45 minutes and is definitely an excellent gluten free and vegan option for lovers of American food. For $1.72 per serving, you get It will be a hit at your The Super Bowl event.

Instructions

Slit chiles lengthwise, then stem and seed.

Ingredients you will need

Chili Pepper

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.

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Chili Pepper

Toast

Equipment you will use

Frying Pan

Tongs

Pulse cumin seeds and chiles in grinder until finely ground.

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Cumin Seeds

Chili Pepper

Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.

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Cinnamon

Oregano

Salt

Equipment you will use

Bowl

Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened.

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Onion

Cooking Oil

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Pot

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.

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Zucchini

Garlic

Chili Pepper

Kale

Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.

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Vegetable

Chocolate

Tomato

Juice

Sugar

Water

Stir in beans and simmer 5 minutes. Season with salt.

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Beans

Salt

Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.

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Chili Pepper

Nutrition Data

Equipment

Ingredients

Servings:

2mediums

dried ancho chiles, wiped clean 1kilograms

pinto beans, drained and rinsed 411grams

whole tomatoes in juice, drained, reserving juice, and chopped 0teaspoons

Rounded cinnamon 1teaspoon

cumin seeds, toasted and cooled 1

dried chipotle chile, wiped clean 4

garlic cloves, finely chopped 340grams

kale, stems and center ribs discarded and leaves coarsely chopped 2Tbsps

olive oil 2mediums

onions, chopped 1teaspoon

grated orange zest 1teaspoon

dried oregano, crumbled 6servings

Accompaniments: rice; chopped cilantro; chopped scallions; sour cream 0teaspoons

sugar 3Tbsps

ounce unsweetened chocolate, finely chopped 296milliliters

water 3mediums

zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Marques de Caceres Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.