Chili Mole
This wonderfully different, entirely plant-based chili features plenty of spices along with some delicious and decidedly unconventional mole-inspired ingredients. Adapted for the Instant Pot electric pressure cooker from a recipe in 'Bean by Bean' by Crescent Dragonwagon.
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 lb dried black beans ((approx. 2.25 cups, picked over for quality))
- 2 quarts vegetable stock
- 2 bay leaves
- 1 ancho chili ((or 1 tbsp ancho chili powder) stem and seeds removed)
- 1 jalapeno pepper (stem and seeds removed, halved)
- black pepper (freshly ground)
- 6 medjool dates (chopped)
- 1/4 cup olive oil
- 2 large onions (chopped)
- 1 green bell pepper (stem and seeds removed, chopped (large dice))
- 2 poblano pepper (stem and seeds removed, chopped (large dice))
- 1.5 tbsp cumin seeds
- 1.5 tbsp coriander seeds
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper ((more if you like it spicier))
- 1/4 tsp fennel seed
- 1/8 tsp ground cinnamon
- 1 clove 1 clove
- 1.5 tsp sweet paprika
- 1/2 tsp smoked paprika
- 4 clove garlic (minced)
- 28 oz canned tomatoes (with juice)
- 1/4 cup tomato paste
- 2 tbsp cocoa powder
- 2 tbsp peanut butter ((non-hydrogenated variety, see note))
- 2 tbsp tahini ((or toasted sesame seeds, see note))
- 1 large chipotle pepper in adobo sauce ((optional) plus 2 teaspoons of adobo sauce)
- salt (to taste (don't be shy))
- sour cream (or plain yogurt, or vegan alternative)
- sharp cheese (grated)
- tortilla chips
- cilantro or flat-leaf parsley (chopped)
- avocado
Instructions
- 1
Rinse the beans and pick out any rocks or dirt. Place all of the bean ingredients in the Instant Pot and cook on manual (high pressure) for 25 minutes. Allow the pressure to release naturally for at least 10 minutes before venting.
- 2
Grind and mix the spices, then set them aside.
- 3
Add the oil to a large pan set over medium heat on the stove top. Saute the onions for 4-5 minutes, then add the peppers and cook for an additional 2-3 minutes. Add garlic and spices, cook for 2-3 minutes further.
- 4
Add sauteed veggies to beans. Pour some liquid from beans into the pot to deglaze the pan and scrape out the browned bits, then add this mixture back to the beans.
- 5
Set the pressure cooker to saute for 30 minutes (the default on the Instant Pot). Stir in the tomatoes and tomato paste after 10 minutes, then continue to cook.
- 6
Use a slotted spoon to remove large tomatoes (if you used whole), any big pieces of jalapeno, and a generous helping of the beans and liquid. Add to a blender, food processor, or container for immersion blender.
- 7
Combine the removed portion of the chili with cocoa, peanut butter, tahini, and chipotles in adobo & sauce (if using). Blend to form a thick paste. Stir this paste into the chili and mix well. Salt to taste.
- 8
Serve with fixings. Tastes even better if made in advance.