Mole bean chili with mushrooms

In celebration of our Primary Beans x Guelaguetza Mole and Beans kit, we created this cozy recipe for Mole Bean Chili with Mushrooms. It's easy enough for weeknight dinners, but complex enough to be worthy of your next dinner party gathering.

"Oaxaca's best-known chocolate-y Mole Negro forms the backbone of this dish, enveloping creamy and meaty Ayocote Morado beans. It's enriched by the earthy tones of mixed mushrooms, warm spices, and garlic." – Creator and Guelaguetza Co-owner, Bricia Lopez (@bricialopez)

Featured bean: Ayocote Morado

Other beans to try: Flor de Mayo, Chaparro

Take 'em from dried to cooked with our guide! 

Print recipe here

Ingredients 

• ½ cup Guelaguetza Mole Negro starter
• 2-½ tsp apple cider vinegar
• 4 tbsp grapeseed or avocado oil, divided
• 1 large yellow onion, diced small
• 4 garlic cloves, minced + 2 large garlic cloves, finely chopped
• 1 tsp ground cumin
• Kosher salt and ground pepper to taste
• 3 cups Ayocote Morado beans (cooked according to the Primary Beans cooking guide)
• 3 cups vegetable broth, bean broth, or chicken stock, divided
• 1 tspn cornstarch
• 1 lb mixed mushrooms, such as cremini, shiitake or oyster, torn into bite-size pieces
• 1 tbsp butter
• 1 shallot, finely chopped
• 1-½ tsp ground coriander
• Crema, for serving

Steps

In a medium bowl, stir in Guelaguetza Mole Negro paste, apple cider vinegar and about 3 tbsp of the stock. Stir with a spatula until mole paste has fully dissolved. Reserve.

In a medium pot, heat 2 tbsp oil over medium heat. When oil is hot, add onions and cook, stirring until soft, about 5 minutes. Stir in 4 minced garlic cloves, cumin, and ½ tsp salt, cook until fragrant, about 1-2 minutes.

Stir in Guelaguetza Mole Negro mixture, cooked Ayocote Morado beans, remaining stock, and season with salt and pepper. Raise the heat to medium-high heat and bring to a boil, then lower to medium-low to simmer, stirring occasionally for about 15 minutes.

While the stew cooks, prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat 2 tbsp oil over medium heat. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7-10 minutes. Add butter, shallot, garlic, and coriander, and stir until shallot has softened slightly and garlic is fragrant, about 1 minute. Season with salt.

In a separate bowl, combine the cornstarch and about 1 tablespoon of cold water, stir to combine. Reserve.

After the stew has cooked for about 15 minutes, transfer 2 cups to a blender and add the cornstarch mixture. Purée until smooth and return to pot. Cook, stirring, until stew thickens, about 2 minutes.

Serve in bowls with mushrooms and crema.