Mole Veggie Chili Fajitas

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!

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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.

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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.

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When we’re feeling feisty, we use hard tacos. They’re extra messy, which means they’re extra delicious!
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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.

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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)

“Mole” Paste

  • 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!


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Categories: Gluten-Free, Main Course, Vegan, Vegetarian

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9 Comments on “Mole Veggie Chili Fajitas”

  1. December 9, 2010 at 9:40 am #

    These look great! I tried your mole enchiladas -they were lovely and I used the leftovers the next day to stuff in a tower of chilli & lime roasted squash crescents, topped with cheese & sour cream, yum! Still have to blog that actually as it was the Washer Ups idea!!

    • December 9, 2010 at 12:40 pm #

      Yummmmmm that sounds amazing!!!!!

      I will definitely have to try that when I get back home next week!!! 🙂

      Can’t wait to see it on your blog!

  2. Kristen
    December 9, 2010 at 12:39 pm #

    Wait, how did you never make this when I was around? Regardless, it looks like a great meal for next week and something good to freeze (I’m trying to build our freezer stores). Thanks for sharing!

    • December 9, 2010 at 12:43 pm #

      I totally made this at the apartment once… I OD’d on it in first year, so it didn’t happen often, but I made it once when Krish and Louie were both there, so I feel like you must have been there too. I think Louie made a meat chili that night too?

  3. Kimmy
    January 6, 2011 at 7:22 pm #

    Ok, Terry and I made this last week and it’s a pretty big batch… but we somehow managed to eat the whole thing in two nights (half the first night & half the second night).
    Oh my freakin’ goodness is this ever good!!! I’m drooling just thinking about it ;p
    Anyway, just wanted to say YUM and thanks for sharing =)
    (btw we met at Jos’ wedding)

    • January 6, 2011 at 7:35 pm #

      Hey Kimmy!
      You’re so welcome, we love it too! I’ve just done a version of the chili to pop into enchiladas for my dinner tonight 🙂

      SO glad you love it — and thanks for letting me know you liked it so much!!!

      Enjoy your vegan adventures, and let me know if you try anything else on the site!

Trackbacks/Pingbacks

  1. Chickin’ Wings and Foosball | - January 29, 2013

    […] this is my favourite chili recipe of all time: https://kitchenoperas.com/2010/12/09/mole-veggie-chili-fajitas/ I don’t make it in to fajitas, I just make the chili and serve it in bowls on top of rice […]

  2. Gluten-Free Masa Cornbread | The Kitchen Operas℠ - October 8, 2013

    […] pat of butter, and served alongside your eggy breakfast.  It would also be fabulous along with Mole Veggie Chili in place of […]

  3. Spicy Chipotle Chili Con Carne  | Kitchen Operas - September 18, 2015

    […] chili has all the elements I love from my standard-for-the-last-20-years Mole Veggie Chili — tomatoes, peppers, cayenne and cocoa powder, plus my new additions of smoky Chipotle […]

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