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Easy Esselstyn Diet Recipes with Pictures: Mexican Chili Mole Supreme




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Mexican Chili Mole Supreme

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This chili has the entire rounded spicy hot flavor palate expected from a Mexican mole. This means “deep and lasting hot”. Suggestions for a toned down version are provided too.


This passionately hot and splendidly flavored gourmet dish is definitely worthwhile the time and efforts spend in gathering the different peppers and preparing the mole (“MO-Lay” a Mexican spicy sauce).

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Getting Started with Cooking



Get in Advance:

Use for reduced hotness

For the beans:

1 cup dry black beans (optional 2 15-oz canned black beans)

2 cups of low-salt low-fat vegetable broth

1 bay leaf

1 ancho (dried poblano) chili (see at right) , stemmed [1/2 seeded]

1 fresh whole jalapeno pepper (see at right), stemmed [1/2 seeded]

¼ teaspoon ground black pepper

¼ cup of dark raisins


For the sauté:

1 large onion, chopped

½ green bell pepper, chopped

1 poblano pepper (see at right), stemmed, seeded, and chopped [1/2]

2 garlic cloves, coarsely chopped

½ tablespoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon dried oregano

½ of ¼ teaspoon cayenne pepper

½ of ¼ teaspoon anise seeds

2 pinches ground cinnamon

1 pinch ground cloves

1 teaspoon Hungarian paprika

½ tablespoon hot chili powder


For the finish:

16 oz fire roasted chunked tomatoes with juice

½ of ¼ cup of tomato paste

1 tablespoon unsweetened chocolate powder

1 chipotle chili in adobo (see at right), stemmed, with 1 teaspoon adobo sauce [1/2 without additional sauce]

1 teaspoon agave syrup or honey


Have Prepared the night before:

1 cup of dry black beans, washed and sorted,

Add 3 cups of water and let soak in fridge overnight.







Dry bean preparation

4 different kinds of peppers:


Ancho (dried poblano) chili


Jalapeño pepper


Poblano pepper


Chipotle chili in adobo

sauce from can


Soak beans over night


Soaked beans


(Adapted from "Bean by Bean," by Crescent Dragonwagon (Workman, 2012) and modified to low-salt, low-fat diet):


For 3 (generous)-to 4 Portion. Prep time 2.5 hrs.


Have the black beans soaking during the night before.


Cook the beans

In a large pot heat 2 cups of water

Add rinsed soaked black beans

Add Bay leaf, whole ancho chili, whole jalapeno, and ¼ teaspoon black pepper.

Bring to a boil and let simmer covered for 1 hour.

Add vegetable broth powder (4 tablespoons) and raisins, and cook for 30 – 60 min until raisings are falling apart.

Start the Basmati rice.

Add 1 cup of rice to two cups of water, boil and let simmer for 25-30 min.


Meanwhile when the beans and raisins are simmering:

Braised soft vegetables

Chop soft vegetables:

Onions, bell pepper, poblano pepper, and  garlic

In a dry sauce pan braise onions at high heat until browned and softened,

Add ½ cup of vegetable broth and solubilize caramelized layer

Add chopped bell pepper and poblano pepper and stir for 2 min

Add garlic, stir for 30 sec

Add all remaining spices and stir for additional 1-2 min.


Finishing up

Add beans to the braised vegetables

Add tomatoes and tomato paste

Stir well and simmer for 10 min


Meanwhile while simmering:

Transfer into blender 4 ladles of the simmering beans with the whole ancho and jalapeno peppers (if still recognizable)

Add chipotle chili in adobo with 1 teaspoon adobo sauce

Add unsweetened chocolate powder and add agave syrup

Blend the mixture to a thick paste.

Mix paste into beans, stir thoroughly and let simmer on very low heat for 20 min

Adjust consistency of mole by mashing beans with a ladle against the side walls of the cooking pot.


Just before serving

Remove bay leaf and ancho stem and adjust seasonings:

More heat: add more cayenne or adobo.

More sweetness: add more agave syrup (I added 3 teaspoons).



Serve hot right away. Or place in the fridge overnight, and reheat very slowly again (may be in a crook pot) before serving which will considerably enhances the taste.

Serve with tofu sour cream (070), hot tortillas, brown rice, toasted whole wheat bread or crisp bread


Beans, peppers and a lot of spices



The beans are prepared


Cooking the beans


Cooked beans



Added vegetable broth powder and rasins





Prepare the Basmati rice


Chopping the Poblano pepper




Chopping the garlic


Ready for the braising




Braising the onions


Ready for adding garlic and spices




Adding garlic to braised vegetables


After adding spices




After adding the cooked beans


Adding tomatoes




Put beans and chipotle chili into blender


Add chocolate powder and agave syrup




Blend to smooth paste


Add blended smooth paste to beans




Remove bay leaf and ancho stem







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