Mole-Style Chili with Black Beans and Andouille

Name: Mole-Style Chili with Black Beans and Andouille
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 Tbs. olive oil; 1 large yellow onion, finely chopped; 2 chicken or pork andouille sausages, about 6 oz. total, finely diced; 3 zucchini, cut into 1/2-inch pieces; 1 tsp. ground cumin; 1 tsp. ancho chili powder; Coarse kosher salt and freshly ground pepper, to taste; 2 cans (each 14 1/2 oz.) diced tomatoes with juices; 2 Tbs. minced canned chipotle chilies in adobo sauce, plus 1 Tbs. sauce; 1 oz. unsweetened chocolate, finely chopped; 1 tsp. dried oregano; 2 cans (each 15 oz.) black beans, drained and rinsed

Mole-Style Chili with Black Beans and Andouille is rated 4.5 out of 5 by 2.

Prep Time: 30 minutes

Cook Time: 35 minutes

Servings: 6

This rich-tasting chili is inspired by Mexican mole. Spicy andouille sausage is a clever replacement for beef. Serve with corn bread and jicama slices sprinkled with lime juice and chili powder. Finish with sugar cookies and lime sorbet.

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Ingredients:

1 Tbs. olive oil
1 large yellow onion, finely chopped
2 chicken or pork andouille sausages, about 6 oz. total, finely diced
3 zucchini, cut into 1/2-inch pieces
1 tsp. ground cumin
1 tsp. ancho chili powder
Coarse kosher salt and freshly ground pepper, to taste
2 cans (each 14 1/2 oz.) diced tomatoes with juices
2 Tbs. minced canned chipotle chilies in adobo sauce, plus 1 Tbs. sauce
1 oz. unsweetened chocolate, finely chopped
1 tsp. dried oregano
2 cans (each 15 oz.) black beans, drained and rinsed

Directions:

In a large, heavy pot over medium heat, warm the olive oil. Add the onion and sauté until it begins to soften, about 5 minutes. Add the sausages and cook until browned, about 5 minutes. Add the zucchini, cumin and chili powder. Season with salt and pepper and stir for 1 minute to toast the spices. Add the tomatoes with their juices, the chipotle chilies, adobo sauce, chocolate and oregano. Bring the chili to a boil, reduce the heat to medium-low and simmer for 10 minutes to blend the flavors.

Add the black beans and simmer until the zucchini is tender and the flavors have blended, thinning the chili with water if it is too thick, about 10 minutes more.

Taste and adjust the seasonings with salt and pepper. Spoon the chili into warmed bowls and serve immediately. Serves 4 to 6.

Quick tips: Chipotle and ancho chili powder offer great flavor to recipes; keep them on hand for spicing quick-cooking recipes with little effort. Chipotle chilies in adobo sauce are available in cans in the Latin section of most markets. For a meatless version, omit the sausage. This chili improves overnight, so make it a day ahead, or look forward to the leftovers.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Rated 4 out of 5 by deborahD from good flavor I initially forgot to put in the chocolate. Tasted great. When I put in the chocolate, it was still good, but not like the original preparation. I plan to use this, without chocolate, as a hearty side dish to a mole chicken recipe.

Date published: 2013-02-02

Rated 5 out of 5 by SoLuna from Great Smokey Flavor This is a great weeknight dinner idea. It was pretty simple to prepare and a lot of it cooks on its own. The chipotle chiles in adobo sauce gives this dish amazing flavor! I later made this again without the andouille sausage as a vegetarian option and it was just as good.

Date published: 2012-04-24