The Unexpected Depth: A Quick & Easy Vegetarian Mole

There are certain dishes that, when you first encounter them, seem to defy logic. My first foray into mole wasn’t exactly a revelation; it was more of a gentle nudge from a fellow cook, a knowing smile, and a plate of something deeply flavorful and utterly comforting. “You wouldn’t believe what’s in this,” they’d said, gesturing to the rich, dark sauce clinging to tender vegetables. It was the chocolate, of course, that whispered its secret, not with overt sweetness, but with a profound, earthy depth that grounded the entire dish. This vegetarian rendition, born from that same spirit of culinary curiosity, has become a go-to in my kitchen for its remarkable ability to transform simple ingredients into something truly extraordinary, all without a mountain of time or a lengthy ingredient list.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: Approximately 5 cups
• Dietary Type: Vegetarian, Gluten-Free (if served with GF accompaniments)

Ingredients

This vibrant vegetarian mole leans on a pantry of accessible ingredients to build its complex flavor profile. The magic lies in the careful layering of spices and the surprising addition of dark chocolate.

• 2 tablespoons oil (such as vegetable or canola)
• 1 red onion, chopped
• 1 red pepper, seeded and chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 lb sweet potato, peeled and cubed into ½-inch pieces
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (14 ounce) can red kidney beans, drained and rinsed
• 2 teaspoons sweet chili sauce
• 1 ¼ cups water
• 1 ounce dark chocolate, finely grated (use at least 70% cocoa solids for best flavor)

Equipment Needed

To bring this mole to life, you’ll need a few essential kitchen tools:

• A large frying pan or Dutch oven with a lid
• Measuring spoons and cups
• A knife and cutting board
• A grater for the chocolate

Instructions

The beauty of this vegetarian mole lies in its streamlined approach. It’s a dish that proves you don’t need hours to achieve incredible depth of flavor.

1. Sauté Aromatics and Spices: Begin by heating the oil in a large frying pan or Dutch oven over medium heat. Add the chopped red onion and red pepper and sauté for about 5 minutes, until they begin to soften. Stir in the crushed garlic cloves, ground coriander, ground cumin, and ground cinnamon. Cook for another minute, stirring constantly, until the spices are fragrant. This step is crucial for awakening the spices and building the aromatic foundation of the mole.

2. Add Core Ingredients and Simmer: Now, introduce the sweet potato cubes, the can of diced tomatoes (including their juices), the drained and rinsed red kidney beans, the sweet chili sauce, and the water to the pan. Stir everything together well to combine.

3. Bring to a Boil and Simmer Gently: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan tightly with a lid, and simmer gently for 30 minutes. During this time, the sweet potatoes will become tender, and the flavors will meld beautifully. Stir occasionally to prevent sticking.

4. Incorporate the Chocolate: After 30 minutes of simmering, remove the lid. Stir in the grated dark chocolate. Continue to cook, stirring frequently, for an additional 5 minutes, or until the chocolate has completely melted and is fully incorporated into the sauce. The chocolate will lend a wonderful richness and a subtle, complex bitterness that balances the other flavors.

5. Serve and Enjoy: Your Quick and Easy Vegetarian Mole is now ready!

Expert Tips & Tricks

• Chocolate Quality Matters: For the most impactful flavor, use good quality dark chocolate with a cocoa percentage of at least 70%. This will provide a depth of flavor without making the mole overly sweet.
• Spice Level Adjustment: If you prefer a bit more heat, consider adding a pinch of cayenne pepper along with the other spices in step 1, or increase the amount of sweet chili sauce slightly.
• Sweet Potato Tenderness: To ensure your sweet potatoes are perfectly cooked, you can pierce a few cubes with a fork after about 25 minutes of simmering. They should be easily pierced but not falling apart.
• Thickening the Sauce: If you find the mole is a little too thin for your liking after cooking, you can uncover the pan and simmer for an extra few minutes to allow some of the liquid to evaporate. Alternatively, you could mash a few of the kidney beans against the side of the pan to help thicken the sauce naturally.

Serving & Storage Suggestions

This versatile mole is a fantastic base for so many meals. It’s traditionally served over fluffy rice, but it’s equally delicious spooned over quinoa, couscous, or served with chunks of crusty bread for dipping. For a heartier meal, consider serving it alongside grilled halloumi, black beans, or even as a filling for tacos or enchiladas.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm the mole on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a tablespoon or two of water to loosen the sauce if it has thickened too much during storage.

Nutritional Information

This information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	473 kcal
Calories from Fat	221 kcal
Total Fat	24.6 g	37%
Saturated Fat	11.4 g	57%
Cholesterol	0 mg	0%
Sodium	76.2 mg	3%
Total Carbohydrate	60.9 g	20%
Dietary Fiber	17.8 g	71%
Sugars	7.8 g	31%
Protein	15.5 g	30%

Variations & Substitutions

While this recipe is wonderfully balanced as is, feel free to experiment!

• For a Creamier Texture: If you desire a smoother sauce, you can carefully transfer the cooked mole (before adding the chocolate) to a blender or use an immersion blender to partially or fully puree it. Be cautious when blending hot liquids.
• Beyond Sweet Potato: Cubed butternut squash or even chunks of firm tofu could be used in place of sweet potato for a slightly different texture and flavor profile.
• Bean Variety: While kidney beans are excellent here, black beans or pinto beans would also work well.
• Spice Swap: For a touch of smokiness, a pinch of smoked paprika could be added alongside the other dry spices.

FAQs

Q: Is this mole spicy?
A: This mole has a mild sweetness from the sweet potato and a hint of warmth from the spices and sweet chili sauce, but it is not typically considered very spicy. You can adjust the heat by adding cayenne pepper or more sweet chili sauce.

Q: Can I make this vegan?
A: Yes, this recipe is naturally vegan as long as you use a dairy-free dark chocolate.

Q: What is the role of chocolate in mole?
A: In mole, chocolate doesn’t add overt sweetness but rather contributes a rich, complex depth and a slight bitterness that balances the earthy spices and chilies, adding a luxurious mouthfeel.

Q: How can I make the sauce thicker?
A: You can thicken the sauce by simmering it uncovered for a few extra minutes to allow excess liquid to evaporate, or by mashing some of the beans against the side of the pan.

Q: Can I add other vegetables to this mole?
A: Absolutely! Bell peppers of other colors, zucchini, or even corn would be delicious additions. Add them during the initial sautéing stage if they require longer cooking, or later in the simmering process if they cook quickly.

A Taste of Depth

This Quick and Easy Vegetarian Mole is a testament to how humble ingredients, when treated with respect and a touch of culinary intuition, can create something truly remarkable. It’s a dish that satisfies on a deep, comforting level, proving that complex flavors don’t always require complex techniques. I encourage you to try it, to taste the subtle interplay of spice and chocolate, and to discover the unexpected joy of this vibrant vegetarian creation. Serve it proudly, share it generously, and prepare for the delightful surprise of its rich, layered flavor.