Inspired by traditional Mexican mole, this hearty vegetarian chili includes a touch of chocolate to add depth. Chipotle peppers in adobo sauce give a rich smokiness to the dish. If you like, you can save half the chili to make Stacked Black Bean Enchilada Pie.




  • For tortilla strips: Cut tortilla halves crosswise into 1/2-inch-wide strips. In a large heavy saucepan, heat 1/2 inch of vegetable oil over medium-high heat. Add the tortilla strips, one-third at a time, and cook for 45 to 60 seconds or until crisp and lightly browned. Using a slotted spoon, remove the tortilla strips from the hot oil. Drain well on paper towels. Set strips aside.

  • In a large saucepan, heat the olive oil over medium heat. Add chopped peppers, onion and garlic. Cook, stirring occasionally, until vegetables are tender. Stir in pinto beans, black beans, undrained tomatoes, water, tomato sauce, chocolate pieces, chili powder, chipotle peppers in adobo sauce, oregano and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.

  • To serve, ladle remaining chili into soup bowls. Top each serving with tortilla strips. Serve with lime wedges.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

260 calories; 11 g total fat; 0 mg cholesterol; 713 mg sodium. 36 g carbohydrates; 10 g protein;