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Veganized: Turkey Mole Chili

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140301molechile-1The other day I was really craving a mole chili. I had no idea if it even existed but thanks to the internet I found out rather quickly.

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

  • Yield: 6-8 servings
  • Serving Size: 1-2 cups

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
  • salt
  • freshly ground pepper
  • cilantro, green onion, and avocado for garnish


  1. 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.
  2. 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.


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