Holy mole! Okay, that was cheezy, but seriously . . . holy mole! We all know sweet potatoes and black beans go together like peanut butter and jelly, so how about a stew? Oh, and kale? Yes, please. It is officially winter around here and this is the perfect stew for a cold night. And, it’s ready in 30 minutes. No joke. Plus, you can’t beat the immune-boosting powers of kale and mushrooms. Again . . . the perfect stew. You could dress it up with some cilantro, chives, maybe even some corn chips and vegan cheddar shreds, but why mess with a good thing? (But you can if you want to.) I’m loving this just the way it is. I planned to use different chili seasonings, but then I discovered this mole seasoning in my cabinet from Savory. An idea was born.
I love my mole sauce, but the ease of this seasoning won out. I made this stew a bit mild, so feel free to up the ante by adding more cumin and Ancho chili powder.
INGREDIENTS:
2 Tbs olive oil
1 medium onion, chopped
1 large sweet potato, peeled and diced
4 cloves of garlic, minced
2 (heaping) Tbs Mexican Mole seasoning
1 (heaping) Tbs cumin
1 (heaping) Tbs Ancho chili powder
1/2 tsp salt
4 C vegetable broth
1 15-oz can black beans, drained and rinsed
1 15-oz can diced tomatoes
3-4 C mushrooms, diced
1 bunch dinosaur kale, chopped small (about 4 cups)
DIRECTIONS:
In a large soup pot, heat the olive oil. Add the onion and sweet potato and cook over medium heat until the onions begin to soften. Add the mole seasoning, cumin, Ancho chili powder, and salt.
Pour in the broth and let simmer for 15 minutes. Add the beans, tomatoes, mushrooms, and kale, and let simmer another 10 minutes. You may need to add a little more broth or water. Also, add more salt or other seasonings if you feel it needs it. Serve with corn chips and enjoy!
- 2 Tbs olive oil
- 1 medium onion, chopped
- 1 large sweet potato, peeled and diced
- 4 cloves of garlic, minced
- 2 (heaping) Tbs Mexican Mole seasoning
- 1 (heaping) Tbs cumin
- 1 (heaping) Tbs Ancho chili powder
- ½ tsp salt
- 4 C vegetable broth
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can diced tomatoes
- 3-4 C mushrooms, diced
- 1 bunch dinosaur kale, chopped small (about 4 cups)
- In a large soup pot, heat the olive oil.
- Add the onion and sweet potato and cook over medium heat until the onions begin to soften.
- dd the mole seasoning, cumin, Ancho chili powder, and salt.
- Pour in the broth and let simmer for 15 minutes.
- Add the beans, tomatoes, mushrooms, and kale, and let simmer another 10 minutes.
- You may need to add a little more broth or water. Also, add more salt or other seasonings if you feel it needs it. Serve with corn chips and enjoy!
