Veggie chilli mole

This is great substitute for chilli con carne and the addition of cacao, almonds and chipotle chilli makes a rich and delicious combination.

  • 1 can kidney beans

  • 2 carrots, peeled and chopped

  • 2 celery sticks, chopped

  • 1 white onion, peeled and diced

  • 2 garlic cloves, crushed

  • 1 ts smoked paprika

  • 2 dried chipotle chillis, soaked in hot water for 10 minutes

  • 1 fresh red chilli

  • 1 ts cumin

  • 1 ts cinnamon

  • 1 ts oregano

  • 1 tbs almond butter

  • 1/2 tbs cacao powder (or cocoa)

  • 1 ts agave

  • 1 can chopped tomatoes

  • 2 tbs tomatoes puree

  • Juice of 1 lime

  • 1 tbs olive oil

  • Optional garnish: Sliced avocado, finely chopped red onion and a pinch of paprika

Ingredients (serves 4)


Heat a saucepan with the olive oil. Add the onion, carrots, celery, garlic and sweat for 5 minutes, stirring frequently. While it’s cooking, chop the chipotle and fresh red chilli and remove the seeds (you can keep some in for more heat). Add to the pan with the spices. Cook for 5 more minutes. Then add the tinned tomatoes, tomatoes puree, almond butter, kidney beans, cacao and season well. Gently simmer for about 15-20 minutes till the carrots are tender. Stir in the agave to cut the acidity. Taste for seasoning and adjust accordingly. Add the lime juice and stir well. Serve garnished with the avocado, red onion and paprika.