Chili Mole

Here is another CSA inspired chili recipe. Foxtail Farm contributed tomatoes, spinach, bell peppers, corn, cilantro, onions and garlic to this dish. This chili is a little more time consuming than my last, but the mole imparts a unique and entirely satisfying flavor.

Dry toast until the sesame seeds begin to brown. 2-3 minutes.

• 2 Tbs. white sesame seeds
• 1 tsp. coriander seeds
• 1 tsp. dried chile peppers
• 1 tsp. black pepper corns

Saute in 3-4 Tbs. oil

• 1 jumbo onion, diced

After the onions begin to caramelize add all the following ingredients except the balsamic. Use the balsamic to deglaze the pan after cooking for 3-4 minutes.

• 8 cloves garlic, minced
• 2 Tbs. ground chipotle peppers
• 1/4 tsp. ground cloves
• 1/2 tsp. cinnamon
• 1/4 cup almonds
• 1 Tbs. balsamic vinegar

Next add:

• 3 quartered tomatoes
• 1 pound fresh spinach

Cook until the tomatoes begin to break down.

Now you will blend the dry toasted ingredients and the spiced tomato saute to make a paste. Once this is pureed, pour it back into the stock pot. Now you will add:

• 2 Tbs. unsweetened cocoa powder
• 2 Tbs. agave nectar
• 1 – 2 tsp. salt
• 8 cups black beans
• 2 cups lima beans
• 4 cups corn kernels
• 1 green bell pepper, diced
• 4-5 medium tomatoes, pureed

Let the chile cook until all flavors are melded. Serve with fresh corn tortillas, chopped fresh cilantro, sliced avocado and a mild white cheese like queso blanco. Buen Provecho!