You are here
Vegetarian Chili Mole
The Cellar Rat, sent in by KC Cathy
This chili "mo-lay" was delicious--rich and flavorful, the spices melding together!
15 ml 1T olive oil
1 small onion, cut into medium dice
1 red bell pepper, cut into medium dice
3 cloves garlic, minced
15 ml1T mild chili powder
10 ml2t ground cumin
10 ml2t ground coriander
10 ml2t dried oregano
2 ml1/2t ground cinnamon
4 ml3/4t salt
30 ml2T unsweetened cocoa powder
240 ml1C dried green lentils, washed
950 ml4C vegetable broth
One (15-ounce) can diced tomatoes
2# eggplant, cut into 1/2-inch cubes
30 ml2T agave nectar
Cilantro
Preheat a 4-quart pot over medium-high heat. Sauté the onions and bell pepper in the oil until translucent, 5 to 7 minutes.
Add the garlic and sauté for another minute, using more olive oil or a splash of water if it’s sticking. Mix in the chili powder, cumin, coriander, oregano, cinnamon, and salt.
Add in 1 cup of the vegetable broth and the cocoa powder, and cook for about 1 more minute while stirring to dissolve the cocoa.
Add the lentils, remaining vegetable broth, diced tomatoes, and eggplant. Cover the pot and bring the mixture to a boil, keeping a close eye on it. Once it’s boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Mix in the agave. Taste for salt and seasoning.
Let the chili sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro.
My eggplant was not 2# so I substituted more lentils. My chili powder was not mild, but "hot Mexican" powder, so I reduced it to 2 t. instead of 1T.