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Mole Poblano Chili topped with radish, cilantro, and tortilla chips
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5 from 14 votes

Mole Poblano Chili

Mole Poblano Chili brings the rich, complex flavors of classic mole sauce to a streamlined, weeknight chili. Leaning on pantry staples with BIG flavor impact, this award-worthy vegetarian chili will become a household staple.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup/Stew
Cuisine: Mexican
Diet: Gluten Free, Vegan
Servings: 6
Author: Jamie Vespa MS, RD

Equipment

  • Large Stock Pot or Dutch Oven

Ingredients

  • 2 Tbsp. olive oil
  • 1 (8-oz.) pack sliced cremini mushrooms
  • 1 red bell pepper, finely chopped
  • 1 poblano pepper, seeds and ribs removed, finely chopped
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 Tbsp. creamy almond butter
  • 1 chipotle chiles in adobo (minced), plus 1 tsp. adobo sauce
  • 1 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. ancho chili powder* (sub classic chili powder)
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1 (28-oz.) can diced tomatoes
  • 1 (15-oz.) can tomato sauce
  • 1 (15.5-oz.) can pinto beans, rinsed and drained
  • 1 (15.5-oz.) can black beans, rinsed and drained
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • Optional toppings: Cilantro, cotija cheese, shaved radish, avocado, tortilla chips, sour cream, etc.

Instructions

  • In a large stock pot or Dutch oven, heat oil over medium-high heat. Once hot, add mushrooms, red bell pepper, poblano pepper, and onion. Cook 10 minutes, stirring occasionally and breaking the mushrooms with the back of a wooden spoon, until softened. 
  • Add garlic, almond butter, chipotle chiles, cocoa powder, chili powder, oregano, cumin, sugar, and cinnamon; stir well to combine. Cook 2 minutes, until the spices and garlic are aromatic. 
  • Add diced tomatoes, tomato sauce, pinto beans, and black beans; stir to combine. Season mixture with salt and pepper, and bring to a simmer. 
    Reduce heat to medium-low, cover, and gently simmer for 40 to 45 minutes, removing the lid to stir every 15 minutes, until chili has reduced slightly and flavors have melded. Taste and adjust seasonings as needed. Ladle chili into bowls and serve with toppings of choice.

Notes

*Ancho chili powder is not typically located in the spice section, but rather the international aisle by the packs of dried chiles. 
To Store: Once chili comes close to room temperature, transfer to an airtight container and refrigerate for up to 4 days. 
To Reheat: For best results, rewarm leftovers in a saucepan on the stove over medium heat. Alternatively, you can reheat individual portions in the microwave in 30-second increments until warm.
To Freeze: Freeze leftover chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1.5cups | Calories: 315kcal | Carbohydrates: 47g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 790mg | Fiber: 14g | Sugar: 12g