Holy Mole!

A delicious meal of Vegan Mole Chili, Guacamole and corn chips!  Not only is this meal damn good it is an awesome way to cut meat out of your diet and never even miss it.  Need another reason to invest in a few spices (most of which I bet you already have in your pantry)?  Once the spices are bought, you can make this entire meal for under $10!  That’s $2.50 per person for a filling, healthy and tasty dinner.    This chili recipe is loosely based off a recipe card from one of my mom’s friends that I got at my bridal shower…and then I took out the meat and changed most of the spices, added the cocoa, changed the peppers and ignited precise-recipe-havoc.  

Start to finish for chili and guac: about 40 minutes (depends how fast you chop!!!)       

Vegan Mole Chili

 

Vegan Mole Chili
Serves 4        

One 14-ounce can dark red kidney beans, drained and rinsed well (*1)
One 14-ounce can roman beans, drained and rinsed well (*1)
One 14-ounce can diced tomatoes, with juices (you can double the amount of tomatoes if you like)        

1 TB EVOO
1/3 cup chopped onion
1/2 cup chopped green bell pepper, without seeds
1/8 cup minced poblano pepper, without seeds (*2)
1/2 cup water        

1 tsp paprika
1 1/2 TB chili powder
1 tsp dried oregano
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1/4 tsp crushed bay leaves
1/2 tsp unsweetened cocoa powder        

Saute onions, green bell and poblano peppers in EVOO over medium heat in medium sauce pan until onions are golden.  Add both beans and tomatoes and 1/4 cup water.  Stir in all herbs and spices except cocoa powder.  Add the other 1/4 cup of water and bring mixture to bubble.  Mixture should be liquid-y but not soup-like.  (Start guacamole!)  Reduce heat, stir in cocoa powder and simmer on low for 15 minutes (or until you are finished making the guac!)         

(*1) Note about beans, you can really use whatever kind floats your boat.  I’m a big fan of dark red kidney beans in chilis and the romans were just in my pantry.  If you are worried about the fart factor, the bay leaves have gas-reducing properties.  (*2) Because this recipe only calls for about 1/8 of a single pepper, you can wash, slice and freeze the extra poblano.  Don’t freeze it whole or it will be a bitch to cut a portion off once it is frozen.  The poblanos add a very smokey flavor that compliments the cocoa but feel free to mix it up.  Remember, cooking is NOT rocket science, do what tastes right!        

Jackie’s Famous Guacamole
Serves 4        

2 ripe avocados, sliced
Juice of 1 lime
1 TB minced garlic (or about 2 cloves)
1/4 cup medium salsa
1/4 to 1/2 tsp table salt        

Add all ingredients to a large bowl and mash with fork.  The amount of salt really depends on what you are eating them with.  If you are dipping in veggies, add a little bit more than if you are eating with salted corn chips.        

Keep it simple stupid

 

The secret to my famous guac is the salsa – don’t go messing around with cilantro, onions, peppers, tomatoes, etc.  I’ve been making it this way since college when our awesome housekeeper at the rental on Isla Mujeres showed me how she made it.     

Enjoy!

 

Grocery list (sans spices):
2 cans of beans, $1.50
1 can tomatoes, $1
poblano pepper, $1
green pepper, <$1
2 avos, $3
1 lime, <$1
chips, $3

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4 Comments Add yours

  1. cooktivism says:

    For the record: Jackie’s guacamole really IS famous. This guac makes you want to punch people in the face and hide in the bathroom and eat it. No B.S. -Nina

  2. Lauren says:

    I made these recipes the other night for my friends. I tweaked the chili a bit bc i like super spicy food. I added cumin, pressed garlic, and a few jalapenos. I also prrrooobabaly tripled the cocoa. I just kept adding more until it looked like mole sauces i get at restaurants ;o)
    Very good! the crowd was pleased. thanks for sharing the recipes. this is how i’ll make guac from now on!

    1. cooktivism says:

      LAUREN! I’m so glad you used them, tweaked them and served them! That makes me so incredibly happy! 🙂 -Nina

    2. cooktivism says:

      Rock on with your extra cocoa!! Glad you liked the recipes and thanks for reading. Peace, love and guac ~ JCB

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