Mole (pronounced 'mo-lay') is THE quintessential chilli sauce native to Mexico. It literally means ’everyday sauce' - and is ladled over nachos, tacos, enchiladas, burritos or served on rice. 

The Fruitsbox Chilli Mole skips out the 'Con Carne’ (‘with meat’) and goes back to its true origins with tomatoes, black beans, dark chocolate, chillies and cinnamon spices to create the deep soulful flavours that will have you reaching for seconds!

Ingredients

250g of mushrooms roughly blitzed in a food processor 

2 red onions or 3 shallots (roughly blitzed) 

4-5 garlic cloves (roughly blitzed)

1/2 or 1 whole chilli 

2 jars /tins of black beans drained and rinsed 

2 x 400g tinned tomatoes 

2 tbsp tomato puree 

1 tbsp / good splash of tamari

1 tbsp balsamic or red wine vinegar

1 large glass red wine 

10g or a couple of chunks of dark chocolate 

1 tbsp maple syrup 

1 tbsp olive oil 

Spice Mix 

1/2 tsp chilli powder

1/2 tsp cinnamon powder 

1 tsp ground cumin

1 1/2 tsp paprika ( smoked of you have it ) 

1 tsp oregano 

3 bay leaves 

salt and pepper to season 

(mix your spices together) 

Method 

Pre heat your oven to 180 degrees.

1- In a deep pan or oven proof casserole dish add your olive oil and over a medium heat gently fry off your mushrooms until soft. Set these aside for later.

2 - In the same pan add your onions and garlic cooking them gently until soft. 

3 - Add your spice mix and black beans stirring together 

4 - Add your tomato puree, tinned tomatoes, tamari, vinegar and wine mixing all together. 

5 - Allow this to simmer letting the liquid reduce slightly. 

6 - Lastly add your cooked mushrooms, chocolate and maple syrup. 

7 - Give this a good stir, cover with a lid and pop in the oven. 

8 - We love cooking this chilli in the oven, this lets it get darker and deeper in flavour. 

 Let the oven do its work and cook for 1 hr at 180. Check half way through giving it a stir. 

Nachos, taco shells, burritos, potato skins… the list is endless. What’s your favourite way to enjoy a chilli?