Mole Chili

Ingredients

• 2 can (15 oz) Canned Black Beans
• 1 ½ cups Cremini Mushrooms
• 1 whole Red Bell Pepper
• 1 whole Yellow Onion
• 1 whole Poblano Pepper
• 2 tbsp Canned Chipotle Chiles In Adobo Sauce
• 2 tbsp Almond Butter
• 4 cloves Garlic
• 1 tbsp Unsweetened Cocoa Powder
• 1 tsp Ground Cumin
• ¼ tsp Ground Cinnamon
• 3 cups Vegetable Broth
• 1 can (14.5 oz) Diced Tomatoes
• 3 tbsp Masa Harina
• 1 whole Avocado
• ¼ cup Radishes
• ¼ cup Fresh Cilantro

Instructions

1. Heat a large pot or Dutch oven over medium-high heat. Add the mushrooms, bell pepper, onion, and poblano pepper. Cook for 5 minutes, stirring occasionally, adding 1–2 tbsp water as needed to prevent sticking.
2. Add the chipotle chiles, almond butter, garlic, cocoa powder, cumin, and cinnamon. Stir and cook for 1 minute until fragrant.
3. Stir in the black beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.
4. In a small bowl, whisk together the masa harina with 3 tbsp water until smooth. Stir the mixture into the chili and cook uncovered for 3–4 minutes, stirring occasionally, until slightly thickened.
5. Season with salt and pepper to taste. Ladle into bowls and top with chopped avocado, sliced radishes, and fresh cilantro.