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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Food eaten quickly isn't food." -Aleksandr Solzhenitsyn

The refrigerator light goes on...

Usually I drain and rinse canned beans. Not because there is anything wrong with the water they are packed in, but more because the liquid is viscous and will change the texture of most of the dishes I use them in. This chili is one where you want a thick texture, so there is no reason to drain and rinse the beans.

I love the taste of a good mole and this chili makes it simple for you to make at home. The prep time is only about 15 minutes and the hardest part is checking on the chili about every ten minutes to stir and monitor the simmering. This also keeps really well and is better the second day after it has had time to let all the spices blend together.

 
 

Black Bean and Beef Mole Chili



Servings: 6 | Serving size: 2 cups

Cooking time: 120 minutes

This recipe can easily be multiplied and makes very good leftovers.

1 tsp. olive oil
1 lb. top round (thinly sliced)
1 large onion (diced)
2 medium ribs celery (diced)
1 cups water
2 cups no salt added vegetable stock
2 15 ounce cans no salt added black beans (undrained)
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1 tsp. dried oregano leaves
1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 small chipotle in adobo (finely minced)
2 Tbsp. no salt added tomato paste
2 tsp. instant coffee or cocoa
1 1/4 ounce bakers chocolate

Black Bean and Beef Mole Chili recipe from Dr. Gourmet

Place the olive oil in a medium saucepan over high heat.

Add the beef and cook for about 5 minutes until browned. Stir frequently.

Add the onion and cook, stirring frequently, for about 5 minutes.

Add the celery and cook, stirring frequently, for about 5 minutes.

Add the water, vegetable stock, black beans (including the water), allspice, cinnamon, oregano, cumin, chili powder, salt, chipotle, tomato paste, cocoa or coffee, and chocolate.

Stir, and when the chili comes to a slow boil, reduce the heat and simmer for at least 90 minutes. Stir occasionally.

Nutrition Facts

Serving size = 2 cups

Servings = 6

.

Amount Per Serving

Calories 298 Calories from Fat 72
  % Daily Value
Total Fat 8g
    Saturated Fat 3g 15%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 37mg 12%
Sodium 441mg 19%
Total Carbohydrates 35g 27%
    Dietary Fiber 13g 51%
    Sugars 2g
Protein 25g
Vitamin A 3% Vitamin C 24%
Calcium 6% Iron 28%
Vitamin K 9 mcg Potassium 747 mg
Magnesium 121 mg