As I wrap my head around San Francisco, and the amazing food here, I thought I’d post one of my all-time favourite meals. I hope you like it too. I’m off on more foodventures tomorrow, and can’t wait to tell you all about them. But, in the meantime:
Remember my Red Mole Chili Enchiladas? Well, the chili in that recipe was a super-quick version of my usual mole veggie chili, but substituting a bunch of the veggies using what I had on hand.
But… this is the real recipe, here and now. This is one of my tried and true dishes that I have been making (and tweaking) for over 10 years. In fact, the original incarnation of this chili came as a taco-filling when I was teaching kids aged 4-12 to cook at summer camp, about 15 years ago!
It’s a family stand-by, and I know it works because my Mum often requests “Fajita Night”, which means that we make a batch of this chili plus a batch of seasoned ground beef (for the carnivorous Dad & the omnivorous boyfriend), and we all get to make our own Fajitas with whole wheat tortillas and fillings of choice.
If you want to serve a crowd of people with different dietary restrictions, this works really well if you serve everything separately at the table for “make your own” fajitas — you can please vegans (no cheese, sour cream, or yogurt), people who go gluten-free (with corn or brown rice tortillas), and picky eaters. Trust me, I’ve had friends who just eat shredded mozzarella in a tortilla, and they’re happy for it.
This chili is also fabulous on its own, and makes for a very filling meal. I always make huge batches, and eat it for a week.
Mole Veggie Chili Fajitas
Mole (pronounced “moh-lay’) is a thick Mexican sauce that includes everything but the kitchen sink. I make my ‘Mole’ by mixing together whatever hot sauces and dried chilis that I have on hand with a bit of tomato paste and cocoa powder. It may not be authentic, but it sure is delicious.
- 2 Tbsp. olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2-3 bell peppers, diced (I like red and orange)
- 1 can (540 mL) kidney beans, drained
- 1 can (540 mL) black beans, drained
- 1 can (796 mL) unseasoned diced tomatoes, drained (you can also crush canned whole tomatoes)
- 1 small can (163 mL) tomato paste
- 1 heaping Tbsp. cocoa powder, mixed with 2 Tbsp. hot water
- any combination of: chili powder, dried red chili flakes, cayenne, Tabasco, Frank’s Red Hot Sauce, & salt, to taste
In a large pot, sweat olive oil, onions, and garlic over medium-low heat, until translucent. When softened, add bell peppers and cook until tender. Mix together all ingredients for “Mole” Paste. Add beans, tomatoes, and mole paste. Stir often and let cook for about 20 minutes. Add salt to taste, if necessary.
Serve in tortillas (this is how we do “Fajita night”), hard taco shells, or in a bowl. Great with your favourite Tex-Mex toppings — I particularly like a bit of fat-free plain Greek yogurt, shredded cheddar, green onions, cilantro, guacamole, and hot sauce. Salsa, sour cream, mozzarella, monterey jack, shredded lettuce, and jarred or fresh jalapeños are also great here. I always recommend serving hot sauce at the table.
This chili keeps really well in the fridge for about a week. It may get a little liquid-y, but give it a stir and you’ll be good to go. Also freezes excellently. Enjoy!