I’ve heard some call molé sauce the curry of Mexico. Maybe, but ever since I first had it with chicken (yes, a long time ago) I have loved the way it flavors Mexican meals. So, here’s a vegan chili version using my adaptation of the sauce. Guaranteed to make your home smell delicious when it’s on the stove! This comes together in about 10 minutes.
Easy Veggie Molé Chili
1-2 cups frozen mixed vegetables (corn, green beans, carrots, peas, etc. or whatever blend you like)
1 can pinto beans
1 can diced tomatoes, no salt added
1/2 to one whole onion, diced
3-4 garlic cloves, minced (I mince it in a Magic Bullet, then add water to the container, swish and pour into the pan for “garlic water” to sauté with.)
Spices: 1 tablespoon unsweetened cocoa powder, 1 tablespoon chili powder, 1- 1/2 tablespoons cumin, 1 teaspoon cinnamon, all mixed together in a small bowl.
Line a stainless steel pan with water and sauté the onion and garlic until the onion is soft. Add the beans, tomatoes and frozen vegetables. Cover and simmer until the vegetables thaw, about 2 -3 minutes. Stir so that the mix doesn’t stick, add water if necessary. Add spice blend and a splash of liquid aminos if you want some saltiness in the mix. This cooks quickly.
Serve with fresh salsa and chips. Enjoy!