This Mexican inspired Black Bean Molé is super easy and is filled with layers of complex flavour – totally delicious even for those dedicated meat eaters amongst us! It is also very versatile: serve with corn or flour tortillas for an easy taco dinner, on nachos, over rice or baked potato for a filling yet healthy, complete whole meal dinner with a difference.
If you aren’t familiar with Molé, it is a revered sauce in Mexican cuisine. It is often cooked for days on end and has such a great taste and texture, due to some interesting ingredients such as peanut butter, cinnamon, raisins and dark chocolate. Adding just a touch of these types of ingredients to savoury food may sound odd but trust me, it is insanely good! You must try it to experience it for yourself.
I first made this plus 2 other chilis (with meat) for a bonfire party we had in London on a chilly night. Everyone agreed, even the meat-eaters, that this was the best one.
Here is your recipe for Easy Mexican Black Bean Molé Chili:
- 1 Tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 red or green bell pepper, diced
- 3 Tbsp coriander/cilantro stems, finely chopped
- 3 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp hot paprika
- 1 cinnamon stick
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 Tbsp tomato paste (or ketchup)
- 1 Tbsp peanut butter
- 1 Tbsp currants or raisins
- 1 Tbsp chopped dark chocolate
- 2 green onions, chopped
- Coriander/cilantro leaves, jalapeños, sour cream and guac to serve
- Sweat the onion, carrot, pepper and cilantro/coriander stems in the olive oil over a medium heat until softened, about 10 minutes. Add the garlic and sauté for a further couple of minutes, until it releases its fragrance.
- Add the cumin, ground coriander, hot paprika and cinnamon stick, stir and sauté for a minute, and then add the tomatoes (plus a little water to rinse out the can) and the tomato paste. Let this bubble and reduce uncovered for 5-10 minutes.
- Add the beans to heat through, then the peanut butter, currants/raisins, dark chocolate and green onions and stir everything together until the chocolate is melted in. Take off the heat and cover to keep warm until serving.
- To serve, reheat if needed and scatter over some coriander/cilantro.
This chili is even better reheated after the flavours have had time to mingle, so maybe make the day before or even let sit for a couple of hours before reheating to serve.