This rich-tasting chili is inspired by Mexican mole. Spicy andouille sausage is a clever replacement for beef, but you can also leave out the sausage for a meatless version. Serve with cornbread and jicama slices sprinkled with lime juice and chile powder.
Mole-Style Chili with Black Beans and Andouille
1 Tbs. olive oil
1 large onion, finely chopped
2 chicken or pork andouille sausages (about 6 oz./185 g. total), finely diced
3 zucchini, cut into 1/2-inch (12-mm.) pieces
1 tsp. ground cumin
1 tsp. ancho chile powder
Coarse kosher salt and freshly ground pepper
2 cans diced tomatoes (14 1/2 oz./455 g. each)
2 Tbs. minced canned chipotle chiles in adobo sauce, plus 1 Tbs. sauce
1 oz. (30 g.) unsweetened chocolate, finely chopped
1 tsp. dried oregano
2 cans black beans (15 oz./470 g.) each, rinsed and drained
In heavy large pot over medium heat, warm the oil. Add the onion and saute until it begins to soften, about 5 minutes. Add the sausages and cook until brown, about 5 minutes. Add the zucchini, cumin and chile powder. Season with salt and pepper, and stir for 1 minute to toast the spices. Add the tomatoes with their juices, chipotle chiles, adobo sauce, chocolate and oregano. Bring the chili to a boil, reduce the heat, and simmer 10 minutes to blend flavors.
Add the black beans to the pot and simmer until the zucchini is tender and the flavors have blended, thinning the chili with water if it is too thick, about 10 minutes longer.
Taste and adjust the seasonings with salt and pepper. Spoon the chili into warmed bowls and serve right away. Serves 4-6.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.