Mole-Style Chili With Black Beans And Andouille
This hearty and flavorful chili recipe brings together a delicious combination of ingredients like sausages, zucchini, and black beans simmered in a savory and slightly spicy tomato-based sauce. Perfect for a cozy weeknight dinner, this dish is sure to be a hit with your family!
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 2 chicken or pork andouille sausages, about 6 oz. total, finely diced
- 3 zucchini, cut into 1/2-inch pieces
- 1 tsp. ground cumin
- 1 tsp. ancho chili powder
- Coarse kosher salt and freshly ground pepper, to taste
- 2 cans (each 14 1/2 oz.) diced tomatoes with juices
- 2 Tbs. minced canned chipotle chilies in adobo sauce, plus 1 Tbs. sauce
- 1 oz. unsweetened chocolate, finely chopped
- 1 tsp. dried oregano
- 2 cans (each 15 oz.) black beans, drained and rinsed
Instructions
- In a large, heavy pot over medium heat, warm the olive oil. Add the onion and sauté until it begins to soften, about 5 minutes. Add the sausages and cook until browned, about 5 minutes. Add the zucchini, cumin and chili powder. Season with salt and pepper and stir for 1 minute to toast the spices. Add the tomatoes with their juices, the chipotle chilies, adobo sauce, chocolate and oregano. Bring the chili to a boil, reduce the heat to medium-low and simmer for 10 minutes to blend the flavors.
- Add the black beans 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 more.
- Taste and adjust the seasonings with salt and pepper. Spoon the chili into warmed bowls and serve immediately. Serves 4 to 6.
- <b>Quick tips:</b> Chipotle and ancho chili powder offer great flavor to recipes; keep them on hand for spicing quick-cooking recipes with little effort. Chipotle chilies in adobo sauce are available in cans in the Latin section of most markets. For a meatless version, omit the sausage. This chili improves overnight, so make it a day ahead, or look forward to the leftovers.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
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