Name: Pinto-Bean Mole Chili
Cook time: 30 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 2 medium dried ancho chiles, wiped clean; 1 dried chipotle chile, wiped clean; 1 teaspoon cumin seeds, toasted and cooled; 1 teaspoon dried oregano, crumbled; Rounded 1/8 teaspoon cinnamon; 2 medium onions, chopped; 2 tablespoons olive oil; 4 garlic cloves, finely chopped; 3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces; 3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped; 1 teaspoon grated orange zest; 1/8 teaspoon sugar; 1 ounce unsweetened chocolate, finely chopped (3 tablespoons); 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped; 1 1/4 cups water; 3 (15-ounce) cans pinto beans, drained and rinsed; Equipment: an electric coffee/spice grinder; Accompaniments: rice; chopped cilantro; chopped scallions; sour cream

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Pinto-Bean Mole ChiliRomulo Yanes

With its notes of cumin, cinnamon, and chocolate playing off the gentle spice, this meatless chili combines the best parts of a mole sauce and a Cincinnati-style chili. Its rich body makes it a seriously satisfying dinner any night of the week.

Cooks' note:

Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.

Recipe notes

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