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Robust Mole Style Vegetarian Chili

An Olive Oil and Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

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.
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