This recipe is inspired by my best friend who used to treat me to the most divinely rich chilli dish from time to time. It took me ages to get the secret out of her and then finally she revealed it was a Mexican Mole recipe, made with dark chocolate and smoked chipotle spice…trust me it’s good! Many original recipes are quite involved, but this is my far simpler veggie version. For a vegan version, just omit the cubed chocolate and stick with the cacao. Give it a go! Good with chicken or beef too.
Vegetarian Mexican Mole. GF.Print This
- 1 Tbsp Olive Oil
- 1 Large Onion
- 2 Garlic bulbs crushed
- 1 Tsp Mexican Oregano (just use standard if you can't get Mexican)
- 1 Tsp Cinnamon
- 1 Tsp Cumin
- 1 Tsp Smoked Chipotle Chilli Powder
- 300g Black Turtle Beans (soaked overnight if needed)
- 3 Sweet Potatoes peeled and cubed
- 1 Small tin sweetcorn
- 1 Small tin Kidney beans
- 1 Heaped Tbsp Raw cacao powder (or dark choc powder)
- 6 cubes of 70-80% dark chocolate, finely grated.
- 1 Litre Veg Stock
- 1 Tin Chopped tomatoes
- 200ml Passata
- 1 Tbsp Honey or Agave Syrup
- Juice of half a lime
- Coriander to serve
In a large saucepan or soup pot fry off the onion and garlic until the onion is translucent. Then add the dry spices and season well.
Add the cubed sweet potato and black turtle beans and stir until well covered with the spice mix, then add the tinned tomatoes and the veg stock. Bring to the boil and simmer for 5 minutes with the lid off.
Add the kidney beans, sweetcorn and honey and allow to cook for a further 5 minutes. At this point give it a taste test and add more seasoning if needed. If it is too hot add all of the lime juice, if it is just about right add half the lime juice.
Finally add the cacao powder and the grated chocolate, stir in well and allow to cook for a further 10 minutes with the lid still off until it thickens up and is rich dark brown colour.
Serve with brown rice and natural yogurt on the side. It’s bliss!