Chili Sin Carne Al Mole

In 2009, inspired by Rory Freedman, I started a 30-day exploration of vegetarian eating. One of my favorites on the menu is this chili sin carne (no meat) with mole, a recipe from Vegan with a Vengeance. It’s a rich, decadent chili (you won’t even miss the meat). Takes about 20 minutes to throw together, ready in an hour. 1 large onion, chopped
1 small jalapeno, minced
1 small red bell pepper, chopped
3 cloves garlic, smashed
1 lb. seitan, chopped into 1/4″ cubes
2 Tbsp. chili powder
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1- 28 oz. can chunky tomatoes in sauce
3 Tbsp. cocoa powder
3 Tbsp. molasses
2-14 oz. cans black beans
2 1/2 c. vegetable broth

Preheat a large pot with a little oil over medium high heat. Add onions and peppers and saute for 2 minutes; then add the garlic and seitan. Cook until onions are soft, then add the chili powder, cinnamon, and cumin, stirring for another minute. Add the tomatoes, cocoa powder and molasses. Then add the beans and vegetable broth. Cover, bringing to a gentle boil, then lower the heat and simmer for about 30 minutes. Allow to sit at least 20 minutes before serving. Better the next day (if you can make it last).

3 thoughts on “Chili Sin Carne Al Mole

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