Pinto-Bean Mole Chili

Name: Pinto-Bean Mole Chili
Yield: 6.0
Ingredients: 2.0 Medium Dried Ancho Chiles; 1.0 Dried Chipotle Chile; 1.0 teaspoon Cumin Seeds; 1.0 teaspoon Dried Oregano; 0.125 teaspoon Cinnamon; 2.0 Medium Onions; 2.0 tablespoon Olive Oil; 4.0 Garlic; 3.0 Medium Zucchini Quartered Lengthwise And Cut Into Inch; 0.75 pound Kale Discarded And Leaves Coarsely Chopped; 1.0 teaspoon Grated Orange Zest; 0.125 teaspoon Sugar; 1.0 ounce Unsweetened Chocolate; 14.5 ounce Whole Tomatoes In Juice Reserving Juice Chopped; 1.25 cup Water

Pinto-Bean Mole Chili — a community recipe on Potlikkr.

🍽 Serves 6.0

🍲

Ingredients

2.0 Medium Dried Ancho Chiles
1.0 Dried Chipotle Chile
1.0 tsp Cumin Seeds
1.0 tsp Dried Oregano

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Method (preview)

1
Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet
2
over medium heat until hot, then toast chiles, opened flat, turning and

pressing with tongs, until pliable and slightly changed in color, about 30

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