Mole-style Sweet Potato Chili is a modern American recipe for a classic vegetarian chilli with tomatoes, pumpkin seeds, prunes, sweet potatoes, beans and corn kernels. The full recipe is presented here and I hope you enjoy this classic American version of: Mole-style Sweet Potato Chili.
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Ingredients:
1 dried ancho chilli
4 prunes, pitted
35g pumpkin seeds, lightly toasted
440g tinned, chopped, tomatoes (juices reserved)
1 tbsp coconut oil
1 medium onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1/2 tsp paprika
1 tbsp mole seasoning blend
2 large sweet potatoes, scrubbed and cut into 12mm dice (do not peel)
1/2 tsp sea salt
440g passata (tomato juice)
2 tbsp tomato purée
30g dark chocolate, finely chopped
250ml vegetable stock
220g cooked pinto beans
150g corn kernels (either frozen and thawed or cut fresh from the cob)
1 avocado, peeled, stoned and diced
fresh coriander, to garnish
Method:
Remove the stem from the dried ancho cilli. Bring a small pan of water to a boil, take off the heat then add the chilli and prunes, take off the heat and set aside to soften for 30 minutes. After this time drain the chilli and prunes.
Meanwhile, grind the toasted pumpkin seeds in a coffee grinder until you have a fine powder. Transfer to a blender then add the soaked chilli and prunes along with the juice from the diced tomatoes. Blend until smooth, pour into a bowl and set aside.
In a large pan, over medium heat, heat the coconut oil and use to fry the onions and green bell peppers for about 8 minutes, or until the onions are soft and translucent. Add the garlic, paprika and mole seasoning blend. Stir to combine then fry for 1 minute more. Now add the diced sweet potatoes along with the salt and continue to cook for 10 minutes further.
Stir in the chilli mixture along with the passata, tomato purée, diced tomatoes, chocolate and vegetable stock. Mix thoroughly then bring to a boil. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally. Add the cooked pinto beans along with the corn kernels and continue cooking for a further 10 minutes. Adjust the seasonings to taste and add a dash of cayenne pepper, if desired.
Serve on a bed of rice, topped with the diced avocado and chopped coriander.
