Pinto-Bean Mole Chili
Adapted from Epicurious.
- 2 medium dried ancho chilies, or 2 tbsp dried ancho chili powder
- 1 dried chipotle chili, or 1 tbsp chipotle chili powder
- 1 tsp cumin seeds, toasted or 3/4 tsp cumin powder
- 1 tsp dried oregano
- rounded 1/8 tsp cinnamon
- 2 medium onions, chopped
- 2 tbsp olive oil
- 4 garlic cloves, finely chopped
- 3 medium zucchini, quartered lengthwise and cut into 1/2-inch peices
- 3/4 lb kale, stemmed and leaves coarsely chopped
- 1 tsp grated orange zest
- 1/8 tsp sugar
- 1 ounces unsweetened chocolate, finely chopped, about 3 tbsp
- 1 14-ounce can no-added-salt diced tomatoes
- 1 1/4 cup water
- 3 15-ounce cans pinto beans, drained and rinsed
- If using whole dried chilies, slit the chiles lengthwise and remove the seeds. Open the chilies so they lie flat. Heat a dry skillet on medium heat and toast the chilies, turning and pressing flat with tongs, until pliable and slightly changed in color, about 30 seconds.
- After toasting, tear into small pieces. Pulse the cumin seeds and chiles in a (clean) coffee grinder or spice grinder until finely ground.
- Transfer to a small bowl and mix in the cinnamon, oregano and 3/4 tsp salt. If using only spice powders, simply mix the spices together in a small bowl.
- Heat the oil in a large pot on medium-high heat. Add the onions and cook until softened. Add the garlic and cook another minute. Add the spices, stir and cook 30 seconds.
- Stir in the zucchini and kale, cook while covered, about five minutes. Add zest, sugar, chocolate, tomatoes and water. Simmer, while covered, until vegetables are tender, about 15 minutes.
- Stir in the beans and cook until it's warmed through, about 5 minutes.
- Serve with your choice of toppings - chopped cilantro, microgreens, avocado (!!), and sour cream all sound nice!