Black Bean and Beef Mole Chili



Serving size

2 cups
120 minutes

This recipe can easily be multiplied and makes very good leftovers.

Black Bean and Beef Mole Chili


1 tsp. Olive oil
16 ounces Beef top round (thinly sliced)
1 large White onions (diced)
2 Medium stalk Celery, raw (diced)
1 cup Water
2 cups No salt added vegetable stock
2 15 ounce can Canned no salt added black beans
1/4 tsp. Ground allspice
1/4 tsp. Ground cinnamon
1 tsp., leaves Dried oregano
1/2 tsp.. Ground cumin
1 tsp. no salt added chili powder
1 tsp. Salt
1 small Chipotle peppers In adobo sauce (finely minced)
2 Tbsp. No salt added tomato paste
2 tsp. Instant coffee powder
1 1/4 square Baking chocolate squares


Place the olive oil in a medium saucepan over high heat.

Add the beef and cook for about 5 minutes until browned. Stir frequently.

Add the onion and cook, stirring frequently, for about 5 minutes.

Add the celery and cook, stirring frequently, for about 5 minutes.

Add the water, vegetable stock, black beans (including the water), allspice, cinnamon, oregano, cumin, chili powder, salt, chipotle, tomato paste, cocoa or coffee, and chocolate.

Stir, and when the chili comes to a slow boil, reduce the heat and simmer for at least 90 minutes. Stir occasionally.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Usually we drain and rinse canned beans. Not because there is anything wrong with the water they are packed in, but more because the liquid is viscous and will change the texture of most of the dishes we use them in. This chili is one where you want a thick texture, so there is no reason to drain and rinse the beans.

This chili makes it simple for you to get the flavor of mole at home. The prep time is only about 15 minutes and the hardest part is checking on the chili about every ten minutes to stir and monitor the simmering. This also keeps really well and is better the second day after it has had time to let all the spices blend together.

"Tomatoes, chilli peppers and cocoa are all Mexican in origin; they reached Europe and Asia only after the Spaniards conquered Mexico."

Yuval Noah Harari, Sapiens: A Brief History of Humankind