Pinto Bean Mole Chili
Dive into the rich, smoky depths of this Pinto Bean Mole Chili, a comforting fusion of hearty ingredients and bold flavors inspired by traditional Mexican mole. Packed with protein-rich pinto beans, the chili is layered with warm spices like chili powder, cumin, and a hint of cinnamon, while unsweetened cocoa powder and creamy almond butter create an irresistibly velvety texture and deep, complex flavor. Sweet red bell peppers and tangy apple cider vinegar add balance, making each bite a perfect harmony of sweet, savory, and spicy. Ready in just 45 minutes, this one-pot wonder is not only a vegetarian and gluten-free crowd-pleaser but also a meal prep champion for busy weeknights. Serve it with a sprinkle of fresh cilantro to elevate the dish, and pair it with warm tortillas or over rice for an unforgettable feast.
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Recipe Information
Ingredients
- 4 cups Pinto beans (cooked or canned)
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1 large Red bell pepper, diced
- 2 tablespoons Cocoa powder (unsweetened)
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 can Canned diced tomatoes (14 oz)
- 2 cups Vegetable broth
- 2 tablespoons Almond butter
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced red bell pepper, and cook for another 2-3 minutes until fragrant.
Add the cocoa powder, chili powder, ground cumin, and ground cinnamon to the pot. Stir well to coat the vegetables in the spices and cook for 1 minute.
Pour in the diced tomatoes (with their juice), vegetable broth, and the cooked pinto beans. Stir to combine.
Bring the mixture to a simmer and reduce the heat to low. Cover the pot and let it cook for 20 minutes, stirring occasionally.
Stir in the almond butter and apple cider vinegar, ensuring the almond butter melts and incorporates into the chili.
Season with salt and black pepper to taste, and let the chili cook uncovered for an additional 5 minutes to thicken.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6064 mg | 264% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 85.3 g | 305% | |
| Total Sugars | 37.4 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 675 mg | 52% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 5516 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
