Many years ago, a favorite customer of ours, Joe, told us about a chocolate-infused black bean chili that he enjoyed at a couple of restaurants when he lived in Cincinnati. To please him, I developed this recipe to remind him of his old hometown. This chili is made up of two components, the mole and the bean chili. Serve it alone or with brown rice or corn tortillas. Add a simple salad of organic mixed greens with sliced avocado, red onion, and tomatoes, dressed with a dressing of extra-virgin olive oil and lime juice, and you’ll have a delicious and healthful supper in less than an hour. The mole was inspired by my dear friends in Mexico and it can be used separately as a dip with corn tortillas or as a sauce over enchiladas, grilled fish, or soy chicken patties. If you plan to use the mole as a sauce, just thin it a bit with
“As a graduate student I spent hours at
Claire’s. Her corn walnut muffin was a version of my childhood favorite— with less sugar and more protein. It was healthy and deliciously familiar. And it eased my transition to more conscious and healthy eating. At Claire’s you find healthy favorites conceived and prepared with love. Nothing could taste better.”
Frank Mitchell, Yale graduate and Claire’s customer and friend
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