Pinto-Bean Mole Chili

meatless chili with chipotle and chocolate from gourmet magazine

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  medium dried ancho chiles, wiped clean
• 1  dried chipotle chile, wiped clean
• 1  teaspoon cumin seed, toasted and cooled
• 1  teaspoon dried oregano, crumbled
• 1⁄8 teaspoon ground cinnamon
• 2  medium onions, chopped
• 2  tablespoons olive oil
• 4  garlic cloves, finely chopped
• 3  zucchini or 3  yellow squash, quartered lengthwise and cut into 1/2-inch pieces
• 3⁄4 lb kale, stems and center ribs discarded and leaves coarsely chopped
• 1  teaspoon orange zest, grated
• 1⁄8 teaspoon sugar
• 1  ounce  unsweetened chocolate, finely chopped (3 tablespoons)
• 1 (14 1/2ounce) can tomatoes with juice, drained, reserving juice, and chopped
• 1 1⁄4 cups water
• 3 (15 ounce) cans pinto beans, drained and rinsed

Directions

1. Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
2. Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
3. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
4. Stir in beans and simmer 5 minutes. Season with salt.
5. Cooks' note: Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.