Winter Squash & Red Bean Mole

This is an another amazing vegetarian chili variation. Hearty too. It was especially wonderful for me as well because it incorporated a lot of flavors typically used in a traditional Mexican mole, one of my absolute loves.

This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. I doubled the recipe, increased the garlic, and omitted the ground fennel. We ate it with corn muffins and a green salad. Fabulous!

Yield: Serves 8 to 12

• 4 T olive oil
• 3 cups chopped yellow onions (I used 2 large onions)
• 10-12 large garlic cloves, minced
• 2 tsp ground fennel seeds, optional
• 2 tsp ground cinnamon
• 2 T chopped fresh thyme of 2 tsp dried thyme
• 3 tsp coarse salt
• 1 tsp freshly ground black pepper
• 2/3 cup chopped celery
• 1 cup seeded and chopped poblano peppers (can substitute cubanelle peppers)
• 3 cups seeded and chopped red, yellow, or orange bell peppers (I used 2 red, 1 yellow, & 1 orange)
• 6 cups diced butternut squash (bite-size cubes), from 1 medium butternut squash
• 28-oz can diced tomatoes
• 2 2/3 cups water
• 6 T pepitas (pumpkin seeds)
• 2 T sesame seeds
• 2 15-oz cans red kidney beans, drained
• 1-2 chipotle peppers in adobo sauce, finely chopped, or to taste
• 3 oz bittersweet chocolate (I used 72% cacao dark chocolate)
• 1 cup chopped fresh cilantro, plus more for garnish
• sour cream, for garnish
• thinly sliced scallions, for garnish

1. In a heavy bottomed pot on medium heat, warm the oil. (I used an enameled cast iron pot.)
2. Add the onions, garlic, fennel, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking.
3. Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant.
4. Stir in the squash and cook for a minute or two more.
5. Add the tomatoes and water to the pot, cover, bring to a boil.
6. Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
7. Using a spice grinder, mini food processor, or a mortar and pestle, finely grind the pepitas and sesame seeds.
8. When the squash is tender, stir the ground seeds, kidney beans, chipotles to taste, and chocolate into the stew. Simmer for 10 to 15 minutes.
9. Stir in the cilantro.
10. Garnish with more cilantro, sliced scallions, and/or sour cream, as desired.

One Year Ago:

• White Sandwich Bread

Two Years Ago:

• Southern Cornbread Dressing

Three Years Ago:

• Rigatoni with Cabbage, Creme Fraiche, & Pumpernickel Bread Crumbs
• Sweet Potato Soufflé with Gruyère

Four Years Ago:

• Slow-Cooker Chicken Mole

Five Years Ago:

• Black Bean Chili with Butternut Squash & Swiss Chard
• Chicken Chili with Chipotle & Poblano Chiles

Six Years Ago:

• Curried Eggplant with Chickpeas & Spinach

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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