Stuffed Poblano Chili with Mole Negro
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.9

Stuffed Poblano Chili with Mole Negro

NUTRITION · PER SERVING135M COOK
CAL 21%·PRO 29%
CARBS 66G63% OF CAL
15G FIBER27G OTHER25G TOTAL SUGAR
FAT 14G31% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Poblano peppers stuffed with quinoa, black beans, and goat cheese, topped with deep, complex mole negro sauce. Rich, flavorful, and adaptable to vegan preferences.

mainmexicanbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 dried ancho chilies, seeds and stem removed, crumbled
  • 3 dried pasilla negro chiles, seeds and stem removed, crumbled
  • 3 cups water or broth, more to the desired consistancy
  • 3/4 cup seedless prunes (or raisins)
  • 1 large onion- diced
  • 5 garlic cloves- smashed
  • 2 teaspoons chili powder
  • 2 teaspoons cumin (ground or seeds)
  • 1 teaspoon coriander (ground or seeds)
  • ¾ teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1-2 canned chipotle peppers, plus 1 tablespoon adobo sauce ( the “juice” from chipotle can)
  • 1 ½ teaspoons salt, more to taste
  • ¼ cup peanut butter (or sub tahini, almond butter, cashew butter)
  • 1 ounce dark bittersweet chocolate
  • 1 cup cooked quinoa (or rice)
  • 1 cup cooked black beans
  • salt and pepper to taste
  • ½ teaspoon cumin and coriander
  • 4 – 6 tablespoons goat cheese (optional- you can leave this out, but it adds nice creaminess)
  • Garnish- toasted sesame seeds, cilantro
PREP
75M
SODIUM
1234MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.