Search
by Ingredient

Mexican Chili Mole

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by aksw1

YIELD

6 servings

PREP

5 min

COOK

40 min

READY

45 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
3 3
LARGE LARGE ONIONS
sliced (4 cups)
2 2
EACH EACH CELERY STALKS
including leaves, chopped
3 3
LARGE LARGE GARLIC CLOVES
minced, (about 3 teaspoons) *
16 462.4
OUNCES ML/G TOMATO SAUCE
1 can
¼ 59
CUP ML VINEGAR
¼ 59
CUP ML COCOA POWDER
2 3E+1
TABLESPOONS ML CHILI POWDER
2 3E+1
TABLESPOONS ML BASIL
16 462.4
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
rinsed and drained, one can
16 462.4
OUNCES ML/G RED KIDNEY BEANS
rinsed and drained, 1 can
10 289
OUNCES ML/G CORN KERNELS, CANNED
whole, 1 can
3 7.1E+2
CUPS ML JARLSBERG CHEESE
shredded, (12 oz.) *

Directions

Heat oil in a large saucepan.

Sauté onion, celery, and garlic until transparent, about 5 minutes.

Stir in tomato sauce, vinegar, cocoa, chili powder, and basil.

Simmer 15 minutes, stirring occasionally.

Add beans and corn.

Simmer 15 minutes longer. Stir in 2 cups of the cheese. Sprinkle remaining cheese on top of chili before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 293 12% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 442mg 18%
Total Carbohydrate 18g 18%
Dietary Fiber 15g 60%
Sugars g
Protein 29g
Vitamin A 23% Vitamin C 32%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
More health news

Email this recipe