A Mexican style mole is a chilli made with sweet potatoes, carrots, puy lentils and a rich sauce deepened with chocolate.

MEXICAN SWEET POTATO AND PUY LENTIL MOLE

I've gone all Mexican today with my latest recipe.

This mole is a hearty and warming dish that's full of fabulous flavours and textures.

It's rather fabulous and we really enjoyed it.

SO WHAT IS A MEXICAN MOLE?

This may not be authentic Mexican, but it's there in spirit and sheer joy.

Mole is basically a chilli with a rich spicy sauce that has a fair amount of chocolate in it.

Well, mine does anyway, although I used good quality cocoa. 

You could also use cacao for this too and it's super healthy and vegan all the way (depending on how you top it).

Oh, and it's pronounced "mole lay", just in case you don't know.

SERVING MOLE

We enjoyed this over two nights and of course it tasted even better on night two.

The first night we had it topped with grated carrot for a pop of colour on rice and finished it with sour cream and grated cheddar.

If you can't get vegan sour cream, you can use vegan plain yoghurt or creme fraiche.

Night two we went off beam totally.

Graham and I had it with mash and peas and the wee boy requested his in a wrap, although he had a mishap part way through his first one, so ended up having two. Yep wraps can be messy if you don't hold onto them firmly.

also try - Sheet Pan Vegetable Fajitas and Fajita Seasoning

MORE MEXICAN RECIPES TO TRY

Here are a few more Mexican and Tex-Mex recipes for you to try.

• Spicy Veggie Tacos with Chunky Guacamole - Tinned Tomatoes
• Vegan Burrito Bowl  - Hungry Healthy Happy
• Lentil Tacos - Recipes from a Pantry
• Easy Homemade Refried Beans - Amuse Your Bouche
• Homemade Flour Tortillas - Tinned Tomatoes
• Cheesey Bean Wraps - Tinned Tomatoes

chilli, vegan chilli, Mexican mole, sweet potato chilli, Tex Mex recipe, vegan Mexican recipe, vegan Tex Mex recipe, lentil chilli, lentil mole

dinner

Mexican, vegan

Yield: 6

Author: Jacqueline Meldrum

Mexican Sweet Potato and Puy Lentil Mole

A Mexican style chilli with sweet potatoes, carrots, puy lentils and a rich sauce deepened with chocolate.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 700g (1 ½ lbs) sweet potatoes, chopped
• 3 medium carrots, chopped
• 400g (14 oz) tin kidney beans, rinsed
• 400g (14 oz) tin puy lentils, rinsed
• 400g (14 pz) tin chickpeas, rinsed
• 2 tsp smoked paprika
• 2 tsp chilli powder
• 2 tsp dried coriander
• 3 tbsp cocoa powder
• 2 x 400g (14 oz) tins chopped tomatoes
• 200ml (3/4 cup) red wine
• 400ml vegetable stock (with 3 cubes)
• 3 tbsp tomato puree
• a good grinding of salt and pepper

Instructions

1. Saute the onion and garlic in olive oil until tender.
2. Add the sweet potato and carrots and cook gently for a few minutes.
3. Add the beans, lentils, chickpeas and spices.
4. Next add the tomatoes, tomato puree and the liquids. Don't worry if it seems quite watery, it will thicken up as it cooks.
5. Simmer gently for 40-45 minutes until
6. the vegetables are tender and the sauce has really thickened.
7. Serve with rice, vegan sour cream (dairy-free plain yoghurt or creme fraiche) and grated vegan cheddar. Guacamole would be good too.
8. This mole will freeze well, but it probably won't last that long!
9. Enjoy!

Notes:

If you can't find puy lentils you can use tinned green or brown lentils which also hold their shape.

Kidney beans can be swapped with cannellini beans.

This chilli can be chilled in the fridge for 3-4 days or frozen for 3-4 months, then defrosted in the fridge overnight, before reheating.

Calories

487.80

Fat (grams)

5.72

Sat. Fat (grams)

0.77

Carbs (grams)

84.63

Fiber (grams)

22.17

Net carbs

62.46

Sugar (grams)

18.26

Protein (grams)

22.78

Sodium (milligrams)

317.54

Cholesterol (grams)

0.35

Created using The Recipes Generator