Pinto-Bean Mole Chili

Gluten Free
Dairy Free
Health score
32%
Pinto-Bean Mole Chili
45 min.
6
519kcal

Suggestions


Discover the rich and robust flavors of our Pinto-Bean Mole Chili, a dish that seamlessly combines traditional Mexican influences with hearty vegetarian ingredients. Perfect for those seeking gluten-free and dairy-free meals without compromising on taste, this chili is a comforting option for lunch, dinner, or any time you crave something filling and delicious.

In just 45 minutes, you can transform simple pantry staples into a flavorful feast, serving up to six people. The star of this recipe is the pinto beans, which provide a creamy texture and a good source of protein, making it an excellent choice for vegetarians and meat lovers alike. Paired with the smoky depth of dried chiles, the warmth of spices like cumin and cinnamon, and the fresh notes of orange zest, each spoonful is a taste adventure.

Adding fresh ingredients like kale and zucchini not only boosts nutrition but also enhances the chili's colorful presentation. Serve it with accompaniments such as rice, fresh cilantro, and scallions for a personalized touch. Whether you’re entertaining guests or enjoying a cozy night in, this Pinto-Bean Mole Chili will surely impress. Embrace the warmth and creativity of cooking with this delightful dish that is both satisfying and good for you!

Ingredients

  • medium ancho chiles dried
  • 45 ounce pinto beans drained and rinsed canned
  • 14.5 ounce canned tomatoes whole drained chopped canned
  • 0.1 teaspoon rounded cinnamon 
  • teaspoon cumin seeds cooled toasted
  •  chipotle chile dried
  •  garlic cloves finely chopped
  • 0.8 pound kale coarsely chopped
  • tablespoons olive oil 
  • medium onions chopped
  • teaspoon orange zest grated
  • teaspoon oregano dried crumbled
  • servings accompaniments: rice; cilantro; scallions; cream sour chopped
  • 0.1 teaspoon sugar 
  • tablespoons chocolate unsweetened finely chopped
  • 1.3 cups water 
  • medium zucchini and/or squash yellow quartered cut into 1/2-inch pieces

Equipment

  • bowl
  • frying pan
  • pot
  • tongs

Directions

  1. Slit chiles lengthwise, then stem and seed.
  2. 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.
  3. Pulse cumin seeds and chiles in grinder until finely ground.
  4. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
  5. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened.
  6. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes.
  7. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
  8. Stir in beans and simmer 5 minutes. Season with salt.
  9. Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.
  10. Nutrition Data

Nutrition Facts

Calories519kcal
Protein16.96%
Fat44.6%
Carbs38.44%

Properties

Glycemic Index
43.88
Glycemic Load
11.93
Inflammation Score
-10
Nutrition Score
28.974348161532%

Flavonoids

Catechin
4.76mg
Epicatechin
10.49mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.84mg
Kaempferol
0.24mg
Myricetin
0.04mg
Quercetin
8.12mg

Nutrients percent of daily need

Calories:518.82kcal
25.94%
Fat:27.02g
41.57%
Saturated Fat:10.68g
66.73%
Carbohydrates:52.4g
17.47%
Net Carbohydrates:35.82g
13.03%
Sugar:11.64g
12.93%
Cholesterol:42.52mg
14.17%
Sodium:626.18mg
27.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:5.91mg
1.97%
Protein:23.13g
46.25%
Manganese:1.38mg
69.01%
Fiber:16.58g
66.33%
Vitamin A:3309.38IU
66.19%
Iron:6.9mg
38.33%
Potassium:1319.55mg
37.7%
Phosphorus:366.11mg
36.61%
Copper:0.73mg
36.59%
Vitamin B6:0.7mg
34.91%
Magnesium:139.01mg
34.75%
Vitamin C:26.52mg
32.14%
Zinc:4.65mg
30.97%
Vitamin K:27.96µg
26.63%
Vitamin B2:0.41mg
24.06%
Folate:92.3µg
23.08%
Vitamin B3:4.39mg
21.94%
Vitamin E:2.48mg
16.54%
Selenium:11.55µg
16.51%
Vitamin B1:0.24mg
16.14%
Calcium:157.24mg
15.72%
Vitamin B12:0.88µg
14.65%
Vitamin B5:0.69mg
6.85%
Source:Epicurious