Healthy and Delicious Black Bean Chocolate Chilli Mole

by Linda Vantaggiato

Looking for a recipe that is both rich and savoury with a hint of sweetness? Look no further than our Black Bean Chilli Chocolate Recipe! Inspired by the traditional Mexican mole sauce, this dish features hot chillies and decadent chocolate, making it a perfect addition to any meal. Whether you're serving it alongside rice or tortillas, using it as a sauce for chicken or enchiladas, or even drizzling it over eggs at brunch, this recipe is sure to impress. Plus, it's easy to make and adapted from a Thermomix recipe. Get ready to spice up your culinary game with our Black Bean Chilli Chocolate Recipe!

Ingredients (Serves 6)

  • 2 tbsp extra virgin olive oil, plus extra for greasing
  • 5 vine-ripened tomatoes, cut into halves
  • 2 red onions, cut into halves
  • 4 garlic cloves, skins on
  • 1 ½ tsp sea salt, plus extra for seasoning
  • 3 tsp dried oregano
  • 1 - 2 fresh long red chillies, cut into halves and deseeded, if preferred
  • 1 carrot, cut into quarters
  • 1 celery stalk, trimmed and cut into quarters
  • ½ red capsicum, cut into halves and deseeded
  • 4 sprigs fresh coriander, leaves only (optional)
  • 50 g butter
  • 2 tsp ground cumin
  • 3 tsp smoked paprika
  • 1 bay leaf
  • 800 g canned black beans, rinsed and drained (approx. 480 g after draining)
  • 2 tsp balsamic vinegar
  • 2 tsp Rapadura sugar
  • 50 g tomato paste
  • 2 tbsp The Broth Sisters' Vegetable Stock Concentrate
  • 50 g dark chocolate (70% cocoa - we used Lindt), grated, plus extra shaved for garnishing
  • 250 g filtered water or The Broth Sisters Beef Bone Broth

Preparation

  1. Preheat oven to 160°C. Line a large baking tray (30 x 40 cm) with baking paper and lightly grease paper. Place tomato, onion (cut side down) and garlic onto it. Drizzle with olive oil, ½ teaspoon of the salt and 1 teaspoon of the oregano and roast for 2 hours (160°C). Remove from oven and set aside.
  2. Chop chillies and place into a deep casserole style saucepan with a splash of olive oil and stir gently over medium heat for 2 mins
  3. Dice carrot, celery, capsicum and coriander and add to saucepan
  4. Add butter and stir over medium heat for 5 mins
  5. Add cumin, paprika, remaining 1 tsp salt and remaining 2 tsp oregano, then cook 2 min over medium heat, stirring gently
  6. Once cool enough to handle, carefully remove skin from garlic. Add garlic, roasted tomato and roasted onion to saucepan and use a stick blender to combine ingredients.
  7. Add all remaining ingredients and cook 10-15 min on medium heat or until beans are cooked to your liking
  8. Season to taste, then serve molè garnished with shaved chocolate, coriander and toasted tortilla strips.

We served ours on a bed of brown rice and quinoa. For a child friendly version omit the chilli.

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