Mexican Mole-Inspired Black Bean and Andouille Chili

1. Sauté Onion

Begin by warming 1 tablespoon of olive oil over medium heat in a heavy large pot. Once the oil is shimmering, add the finely chopped onion and sauté it for about 5 minutes until it becomes translucent.

2. Brown Andouille Sausages

Add the finely diced andouille sausages to the pot. Cook them for about 5 minutes, stirring occasionally, until they turn a golden brown.

3. Add Zucchini and Spices

Stir in the zucchini pieces, 1 teaspoon of ground cumin, and 1 teaspoon of ancho chile powder. Season generously with kosher salt and freshly ground pepper. Cook everything together for about 1 minute.

4. Add Tomatoes, Chipotle, Chocolate, and Oregano

Pour in the diced tomatoes with their juices, the minced chipotle chiles along with 1 tablespoon of adobo sauce, the finely chopped unsweetened chocolate, and 1 teaspoon of dried oregano. Stir everything together and bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer. Let it cook for about 10 minutes.

5. Add Black Beans

Add the rinsed and drained black beans to the pot and continue to simmer for another 10 minutes, or until the zucchini is tender and the flavors have blended beautifully. If the chili seems too thick, you can thin it by adding a bit of water.

6. Adjust Seasoning and Serve

Taste the chili and adjust the seasonings as needed with more kosher salt and freshly ground pepper. Once you’re satisfied with the flavor, spoon the chili into warmed bowls and serve.