Robust Mole Style Vegetarian Chili

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15 minutes

65 minutes

8 people

2 TBLSP Ultra Premium Galega EVOO or Ultra Premium Chiquitita EVOO
2 large yellow onions
2 celery stalks and 2 carrots, diced
4 cloves garlic, minced finely
1 TBLSP instant espresso powder and 1 TBLSP Espresso Balsamic
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/2 teaspoon ground cinnamon
1 chipotle chili in adobe, seeded, minced
1 TLBSP adobo
1/2 cup white wine
2 oz. bittersweet chocolate, chopped
2 large poblano peppers, charred, steamed, seeded, peeled and diced
28 oz. can crushed tomatoes
15 oz. canned black beans with liquid
15 oz. canned white beans with liquid
1 TBLSP soy sauce
2 cups frozen corn
1/2 cup washed and sliced green onions plus 1/2 cup fresh cilantro, washed and minced

In a large pot, heat oil over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add celery, carrots, and minced garlic. Sauté for an additional 3 minutes.
Add espresso powder, Espresso Balsamic Condimento, cumin, paprika, cinnamon, chipotle chili, and adobo and cook for about 2 minutes. Deglaze the pot by adding the white wine and scaping the bottom of the pot to loosen bits stuck to bottom of pan.
Add the chocolate, poblano peppers, tomatoes, black and white beans, water, and soy sauce. Bring mixture to a boil and then reduce heat to a simmer. Simmer for 20 minutes and then add the frozen corn. Cook for an additional 15 minutes and then remove from heat. Season to taste with salt and pepper.
Top with green onions and cilantro. Garnish with optional toppings such as sour cream or non-fat Greek yogurt, grated sharp cheddar cheese, crumbled cotija cheese and sliced avocado.