Vegan Chili Mole with Rice

I have always loved spicy chili. When I was little, my best friend's Dad made the best chili with the vegetables from his garden. Including spicy peppers like habaneros and jalapenos. I always loved it when I could eat dinner at her house when chili was being served. It was so packed with flavors, unlike any soup I usually ate from a can at that point in my life (I was about 10). I remember one time we were enjoying dinner, and the doorbell rang so we all got up to see who it was, and when we got back to the table the dog had jumped up and was enjoying the chili too. So everyone loved it! When I decided to start cooking for myself in college, I made vegetarian chili a lot because I knew it was something I liked. Also, because it was pretty hard to mess up, and it was always so good. I ended up combining several recipes, and it included some unusual ingredients like peanut butter, cacao powder, and vegan worchestershire sauce. Every time I served it to people, they would tell me how good it was but they couldn't quite figure out what made it so good. I love making foods like that. I still make a version of that chili at the deli I work in and the customers like it. But at home I like to switch it up a bit. The peanut butter and cocoa powder thing was kind of a play on mole sauce I believe. So, recently I have been making a slightly different chili mole.

Or, at least that is what I am calling it. It is by no means traditional mole sauce, but it is inspired by it so I am calling it that.  I have made this chili about 4 times now and it is so good that I finally needed to include it on my blog. It has been Sunday supper for me and Eric and I have been loving it! It is easy to make, and so good! I just combine the ingredients in a pot, cook them until flavorful, and it is that simple. I know traditionally people sautee everything in oil, but I decided to skip that step because I think it tastes the same and I know a lot of you appreciate oil free recipes. It does have a lot of spices in it, 5 different kinds of chilies technically, but that is what makes it so good.  That and cocoa powder, touch of cinnamon, and almond butter I added, which were mole inspired.

I used to serve my chili with cornbread, but I have recently been serving it with jasmine rice and I love it that way!  The rice kind of cools the heat from the chili, because I make mine spicy.  Also, I serve it topped off with cool, rich avocado.  Trust me, the combination is so good!  I know the weather is getting warmer now, but I still like this sort of thing, especially on a rainy day which we tend to get a lot in the Spring.  Eric loves this chili too, which is why I have made it a few times. Both of our bowls are always gone pretty fast!  If you love a good spicy chili too, give this a try!

Vegan Chili Mole with Rice
Serves 2-3

Chili:

• 1 small onion, diced
• 1 jalapeno, minced
• 1 stalk celery, sliced
• 2 garlic cloves, minced
• 3 cups diced tomatoes (canned are fine)
• 1 tsp ancho chili powder
• 2 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 2 tsp Spanish paprika
• 1 Tbsp unsweetened cocoa powder
• 1/2 tsp sea salt or to taste
• 2 Tbsp almond butter
• 1 1/2 cups cooked black beans
• cooked rice for serving (I used jasmine rice)

Instructions:

1. In a pot, combine all ingredients but the almond butter and beans.
2. Bring to a boil, and lower to a simmer.
3. Cook on low heat for about 20 minutes or until the veggies are getting tender.
4. Add the beans, and almond butter and cook for about 10 minutes more until they soak up the flavor and the almond butter is well incorporated.
5. Remove from heat, and serve with the rice in bowls topped off with the avocado slices.