And sure enough it existed! The recipe called for turkey but that was super easy to adapt—just add more beans!
Next time I think I’ll alter the spices a little bit more, don’t get me wrong it was delicious but could’ve had a bigger chili flavor.
Veganized: Turkey Mole Chili
Adapted from Food & Wine
- 1/4 cup or more water (for sautéing)
- 1 onion, minced
- 5 garlic cloves, minced
- 3-5 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon coconut sugar
- 4 cups vegetable broth or water
- 1 - 15 oz can diced tomatoes
- 1 - 15 oz can tomato sauce
- 4 bags of freezer beans or 4 cans of beans, drained and rinsed
- freshly ground pepper
- cilantro, green onion, and avocado for garnish
- In a large stock pot, heat the water. Add the onion and garlic and heat over medium heat until softened - about 3-5 minutes. Add the chili powder, cumin, and bay leaves and cook for one minute (may need additional water). In a small bowl, whisk the cocoa powder and sugar with 1/4 cup of broth and add to the onion and garlic mixture. Add remaining broth, diced tomatoes and tomato sauce. Add frozen or partially thawed beans and bring to a boil, then simmer for 30-45 minutes over low heat.
- Season with salt and pepper and garnish with fresh chopped cilantro, green onion and avocado.
If it needs thickening add 2 to 4 ounces of tomato paste.
Enjoy with homemade cornbread.