Best Pinto Bean Mole Chili Recipes

SLOW-COOKER MOLE CHILI

Slow-Cooker Mole Chili image

The rich bitterness of cocoa balances the lively zest from salsa and chipotle chili powder in this classic Mexican chili.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 14

Ingredients

1 1/2 lb lean (at least 80%) ground beef
2 medium onions, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (28 oz) diced or whole (coarsely chopped) tomatoes, undrained
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cans (15 to 16 oz each) pinto beans, undrained
2 tablespoons unsweetened baking cocoa
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 to 2 teaspoons chipotle chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup chopped fresh cilantro

Steps:

In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1/2, Fiber 14 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving (1 3/4 Cup), Sodium 1190 mg, Sugar 8 g, TransFat 1 g

MOLE PINTO BEANS

Mole Pinto Beans image

Unbelieveably easy, quick, healthy--and really good. From "20 Minutes to Dinner" by Bryanna Clark Grogan (The Book Publishing Co., 1997). Serves six as a main course with rice and salad, or more as a side.

Provided by Chef Kate

Categories Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 cups tomatoes, peeled, seeded and diced
1/2 cup vegetable broth
1 green pepper, peeled, seeded and diced
3 tablespoons unsweetened chocolate (or cocoa powder)
3 tablespoons sesame seeds, roasted
2 tablespoons masa harina (Mexican corn tortilla flour)
2 tablespoons raisins
1 1/2 tablespoons dried ancho chile powder (or your preference)
3 garlic cloves, peeled
1 teaspoon coarse salt
1 teaspoon honey
1/2 teaspoon ground aniseed
1/4 teaspoon ground coriander
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 1/2 cups vegetable broth
4 1/2 cups pinto beans, cooked and drained

Steps:

In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
Blend until very smooth.
Add the remaining broth and blend again.
Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.

Nutrition Facts : Calories 275.9, Fat 5.8, SaturatedFat 1.9, Sodium 427.7, Carbohydrate 46.3, Fiber 14.9, Sugar 5.6, Protein 14.3

CHICKEN MOLE CHILI

Chicken Mole Chili image

Say olé for this molé-style chili, with Mexican seasonings teaming up with bittersweet chocolate, cooked chicken, and chips for wonderful flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 package (1.25 oz) chili seasoning mix
1 oz bittersweet baking chocolate, grated
1/8 teaspoon ground cinnamon
2 cups shredded cooked chicken
Tortilla chips, if desired

Steps:

In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.

Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 45 mg, Fiber 13 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 0 g

MEXICAN MOLE CHILI

Mexican Mole Chili image

This chilli has some kick from two different types of chilli powder, plus dried chilli flakes. Recipe is from my Carb-Lovers Diet Cookbook.

Provided by DailyInspiration

Categories Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon garlic, finely chopped
1 lb lean ground beef
3 tablespoons cocoa powder
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon chipotle chili powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red chili pepper flakes
2 bell peppers, green (deseeded and chopped)
2 (15 ounce) cans low-sodium diced tomatoes with juice
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
4 tablespoons fresh coriander, chopped
2 tablespoons red onions, diced
light sour cream (optional)

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add meat and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chilli powder, cumin, chipotle chilli powder, salt, pepper, and chilli flakes, and cook for 1 minute until fragrant. Add peppers, tomatoes and beans and bring to the boil. Cover, reduce heat, and simmer until most liquid is absorbed, 40-45 minutes.
Divide between 6 bowls and garnish with fresh coriander, onion and sour cream if desired.

PINTO-BEAN MOLE CHILI

Pinto-Bean Mole Chili image

Provided by Andrea Albin

Categories Soup/Stew Bean Chocolate Onion Tomato Vegetarian Quick & Easy Low Cal High Fiber Lunch Kale Hot Pepper Zucchini Winter Healthy Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 18

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 medium zucchini and/or 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

Steps:

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.
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.
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 zucchini 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.
Stir in beans and simmer 5 minutes. Season with salt.