Saturday, February 1, 2014

Quick Mole Veggie Chili

Who's ready for the Superbowl?!

I'm never much of a football fan, but I usually sit through the Superbowl (you know, for the commercials and the puppy bowl.) And I always enjoy the snacks.

This year I came up with this awesome veggie chili to snack on. My family is a big fan of simple veggie chili recipes, but this one has a special twist - mole flavor! The addition of cocoa powder, cinnamon, and molasses makes it super rich and complex without having to cook it for hours. Yum!

Quick Mole Veggie Chili

Makes 6-8 entree servings

  • 1 teaspoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 5 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons smoke paprika
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 28 oz can diced tomatoes
  • 3 15 oz cans of beans (I used 2 cans of black beans and 1 can of kidney beans), drained and rinsed
  • 1 tablespoon molasses
  • 2 cups vegetable broth
  • salt and cayenne pepper to taste

  1. Heat the olive oil in a large pot over medium high heat. 
  2. Add the onion and red pepper. Cook for 5 minutes, until the onion is browned and translucent. Add the garlic and cook for 2 more minutes.
  3. Add all the spices (chili powder through cinnamon) and cook, stirring constantly, for 30 seconds.
  4. Add the diced tomatoes, beans, molasses, and vegetable broth.
  5. Turn the heat to high, bring to a boil, then reduce the heat to low and simmer for 20 minutes, until slightly thickened.
  6. Season with salt and cayenne pepper to taste.

It's equally delicious as a dip for tortilla chips - that's what I'll be putting out on our coffee table tomorrow!


  1. Thanks Jackie, I have printed of your Chili Recipe and will try it at the weekend. :)

    1. Great, let me know what you think! :)