Mole-Style Chili with Black Beans and Andouille


  • 2 cans (each 15 oz.) black beans, drained and rinsed
  • 1 tsp. dried oregano
  • 1 oz. unsweetened chocolate, finely chopped
  • 2 Tbs. minced canned chipotle chilies in adobo sauce, plus 1 Tbs. sauce
  • 2 cans (each 14 ½ oz.) diced tomatoes with juices
  • Coarse kosher salt and freshly ground pepper, to taste
  • 1 tsp. ancho chili powder
  • + 5 more ingredients
    • 1 tsp. ground cumin
    • 3 zucchini, cut into ½-inch pieces
    • 2 chicken or pork andouille sausages, about 6 oz. total, finely diced
    • 1 large yellow onion, finely chopped
    • 1 Tbs. olive oil

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...

View full recipe at SpringPad


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