The weather is cooling! The leaves are starting to change color! Fall is here! To me, fall means one thing: warm cozy afternoons in the kitchen baking and making soups and stews. Making the latter, however, can be really time consuming. So what do you do when you want a warm, steaming bowl of something on a cool night, but you only have a half-hour? Bean chili is an extremely easy and yummy way to add some warmth to your dinner time without stressing yourself out. This version uses the richness of chocolate mole sauce to give the dish an unexpected smoky and sweet depth.
Serve with toppings of your choice like (vegan) cheese, sour cream, jalapenos, etc. or use it to top cornbread, rice, or even a baked sweet potato!
Easy Mole Three-Bean Chili Recipe (Vegetarian and Vegan)
serves 4; gluten-free
- 1 TB olive oil
- 1 TB cumin
- 1/2 TB coriander powder
- 1/4 - 1 tsp red pepper flakes (to your desired level of heat)
- 1/4 - 1/2 cup finely diced bell peppers (Vary it according to your tastes.)
- 1 cup prepared mole sauce (Do yourself a favor and make it yourself the day before. Use my easy mole sauce recipe here!)
- 1 15-ounce can of organic petite diced tomatoes (crushed tomato sauce works as well)
- 3 15-ounce cans of organic beans, rinsed and drained (I used black beans, pinto beans, and red kidney beans)
- In a large sauce pan, sauté spices and the peppers for a few minutes until peppers have softened.
- Add mole sauce and tomato sauce to pan and let simmer for 5 minutes.
- Add rinsed and drained beans. Let simmer, uncovered for 30 minutes. (The longer you can let the flavors marinade, the better the final dish will be. It's even better the next day, so make enough for leftovers!)
- When finished, add salt and pepper to taste. If you like it spicy, then add hot sauce to taste. Serve piping hot!