Chili Con Mole
1 tablespoon olive oil
1 yellow onion, chopped
3 carrots, chopped
3 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1/4 to 1/2 teaspoon liquid smoke, optional
1 cup vegan ground "beef"
2 to 4 canned chipotle chiles in adobo sauce, minced
1 ounce unsweetened chocolate, grated
4 cups cooked or 3 (15.5 ounce) cans beans, drained and rinsed (I use 2 red kidney and 1 black bean)
1/2 cup water
1/2 cup strong coffee
1. Heat olive oil in a large pot over medium heat. Add onions carrots and garlic. Cover and cook for about 10 minutes or until the ingredients are softened.
2. Mix together the chili powder, paprika, cumin, oregano, sugar, salt and pepper in a small bowl and stir into the pot. Add tomatoes, liquid smoke, ground 'beef', chipotles, and chocolate; stir well.
3. Add beans, water, and coffee. Bring to a boil then lower heat and simmer uncovered for about 45 minutes. Add water if the chili becomes to thick for your liking. Personally, I think the flavor comes out much better when the mole sauce is thick.
Source of recipe: I got the base of this recipe from vegnews.com, (it's named chocolate chili on the website, but mole is the real name of a tomato sauce with cocoa). I switched it up a bit to add a little more protein, chunk, and flavor. This is a great recipe to make double on the weekend and eat it throughout the busy week, it's good if you're on a clean eating type diet and its delicious.