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Chile Molé


Serving Size: 1 cup


1 tablespoon extra virgin olive oil

1 large onion, coarsely chopped

3 cloves garlic, minced

2 Tablespoon water (optional)

15-ounce can pinto beans, rinsed, drained

15-ounce can light red kidney beans, rinsed, drained

15-ounce can black beans, rinsed, drained

28-ounce can chopped tomatoes, with juice

1 cup salsa

2 Tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon oregano leaves

Dash ground nutmeg

Dash ground allspice


Heat oil to medium heat in a large pot. Sauté onion and garlic in oil until soft, about 3 minutes (add water if needed).

Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Uncover and simmer 10 minutes more. Makes 8 (1 cup) servings.

*To reduce the sodium in this recipe, use low-sodium canned beans or prepare beans from scratch ahead of time. Using no-salt-added canned tomatoes would also reduce the sodium content further.

Nutritional information per serving:
190 calories 3g fat 6g fiber 33g carbohydrate 478mg sodium 10g protein

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767