Recipes

Pinto-Bean Mole Chili

1 Mins read
0
11
0
Share
Scroll to recipe
Share
Pinto-Bean Mole Chili

Pinto-Bean Mole Chili

amanda

Equipment

  • - Blender

  • - Cast Iron Skillet

  • - Dutch Oven

  • - Food Processor

  • - Mixing Bowls (3-4)

  • - Measuring Cups & Spoons

  • - Mortar & Pestle

  • - Nonstick Skillet

  • - Pressure Cooker

  • - Slow Cooker (Crock Pot)

  • - Whisk Set

Ingredients

  • 2 medium dried ancho chiles, wiped clean

  • 1 dried chipotle chile, wiped clean

  • 1 teaspoon cumin seeds, toasted and cooled

  • 1 teaspoon dried oregano, crumbled

  • Rounded 1/8 teaspoon cinnamon

  • 2 medium onions, chopped

  • 2 tablespoons olive oil

  • 4 garlic cloves, finely chopped

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

  • 3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped

  • 1 teaspoon grated orange zest

  • 1/8 teaspoon sugar

  • 1 ounce unsweetened chocolate, finely chopped (3 tablespoons)

  • 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped

  • 1 1/4 cups water

  • 3 (15-ounce) cans pinto beans, drained and rinsed

  • Equipment: an electric coffee/spice grinder

  • Accompaniments: rice; chopped cilantro; chopped scallions; sour cream

Instructions

1

Instruction 1

Slit chiles lengthwise, then stem and seed. 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.
2

Instruction 2

Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
3

Instruction 3

Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. 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. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
4

Instruction 4

Stir in beans and simmer 5 minutes. Season with salt.
0
11
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *