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Pinto-Bean Mole Chili

11 faves
Nutrition per serving    (USDA % daily values)
CAL
290
FAT
33%
CHOL
0%
SOD
31%

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Ingredients for 6 servings

2 medium dried ancho chiles, wiped clean

1 dried chipotle chile, wiped clean

1 teaspoon cumin seeds, toasted and cooled

1 teaspoon dried oregano, crumbled

Rounded 1/8 teaspoon cinnamon

2 medium onions, chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces

3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped

1 teaspoon grated orange zest

1/8 teaspoon sugar

1 ounce unsweetened chocolate, finely chopped (3 tablespoons)

1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped

1 1/4 cups water

3 (15-ounce) cans pinto beans, drained and rinsed

Equipment: an electric coffee/spice grinder

Accompaniments: rice; chopped cilantro; chopped scallions; sour cream

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