POPSUGAR Food

Monday's Leftovers: Pinto Bean Molé Chili

Sep 21 2009 - 7:50am
For dinner tonight, I'm continuing yesterday's veggie streak [1], making a molé-flavored chili that's so complex, no one will even realize it's a meatless Monday [2]. I'll start with onions and garlic, add in a ground mixture with chiles, cumin, cinnamon, and other seasonings, and then stir in a bounty of leftover yellow squash [3], kale, tomatoes, and chocolate for an extra-roasted taste. Unlike most molé dishes, I'll be able to serve it in under an hour. To make this your next homestyle meal, read more

Pinto Bean Molé Chili

Pinto Bean Molé Chili

Fast & Easy Recipe For Pinto Bean Molé Chili 2009-09-18 14:47:02

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 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

Directions

Note that this recipe requires use of a grinder. Or, if you don't mind the extra step, you can also use a mortar and pestle.

  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. 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. 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 yellow squash 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. Stir in beans and simmer 5 minutes. Season with salt.

Serves 6.


Source URL
http://www.yumsugar.com/food/Fast-Easy-Recipe-Pinto-Bean-Mol%C3%A9-Chili-5096297