03 March 2015

Mexican Sweet Potato and Puy Lentil Mole

Mexican Sweet Potato Chilli

This may not be authentic Mexican, but it's there in spirit and sheer joy. It's basically a chilli with a rich spicy sauce which has a fair amount of chocolate in it. Well mine does anyway, although I used a 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.

The main ingredients are sweet potatoes, carrots and puy lentils and it was fabulous!

We enjoyed this over two nights and of course it tasted even better on night two. The first night we had it with rice, sour cream (or dairy free unsweetened yoghurt) and grated cheddar for me and Cooper. Night two  we went off beam totally. Graham and I had it with mash and peas and Cooper requested his in a wrap, although he had a mishap partly through his first one, so ended up having two.

Mexican Sweet Potato and Puy Lentil Mole

Are you drooling?
I am. I have to make this again soon. It really hit the spot!

print recipe

Mexican Sweet Potato and Puy Lentil Mole
A Mexican style chilli with sweet potatoes, carrots, puy lentils and a rich sauce deepened with chocolate.
Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 700g  sweet potatoes, chopped
  • 3 medium carrots, chopped
  • 400g tin  kidney beans, rinsed
  • 400g tin  puy lentils, rinsed
  • 400g tin  chickpeas, rinsed
  • 2 tsp smoked paprika
  • 2 tsp chilli powder
  • 2 tsp dried coriander
  • 3 tbsp cocoa powder
  • 2 x 400g tins chopped tomatoes
  • 200ml 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 the 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
the vegetables are tender and the sauce has really thickened.
6. Serve with rice, sour cream (or dairy free yoghurt) and cheddar . Guacamole would be good too. 7. This mole will freeze well, but it probably won't last that long! 8. Enjoy!
Details
Total time:
Yield: serves 6



Here are a few more veggie and vegan Mexican recipes for you to try:

40 comments:

  1. Oooh I've not made a rich mole like this before, it looks incredible!

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    1. It is amazingly good Becca! It is definitely going to be a go-to recipe.

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  2. This looks so comforting. I love sweet potato in chillies Thanks for including my recipe :)

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  3. Mole is a celebration dish in Mexico - your version looks like a taste celebration!

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    1. Not I didn't know that Heidi and what a kind thing to say :)

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  4. I don't think I have ever had a mole but I love the sound of it.

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    1. I do hope you are saying that as molelay in your head and not mole lol!

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  5. Oh, I know this is on the menu soon. Love all those beans in there and the seasoning, well just delicious.

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    1. Thanks Lisa it was delicious. I bet you add more chilli though :)

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  6. So you just fiddled around until you came up with this? You're GOOD, girl. I haven't made mole in ages, because its used mainly with meat - so I've made it once by-the-book for friends, but never eaten it in a dish myself - must try!

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    1. I tend to just play around. I have an idea of what the flavours should be, make it and then do a wee bit of research before I post it to make sure I got it right. If I hadn't I would have called this a chilli. Give it a go Tanita, it's really good.

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  7. Gorgeous! This has every ingredient I love it in! Sweet potatoes, lentils, kidney beans. Pinned!

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  8. This looks delicious. I am tempted to try making it for lunch as these are all ingredients I'm sure we'll have in the cupboards.

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  9. Ahha, at last I might be making an impact - good to see you using chocolate in this Jac ;-)

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  10. This sounds absolutely delish! We love spicy food and anything with chocolate in it has to be good :-)

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    1. Oh well you will love this, but up the spice, I didn't over spice it for my little boy, but if you like hot then add more chilli.

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  11. Now this I could eat right now - lovely recipe Jac!

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  12. Gosh, I've never made a mole before but you've made me think I really ought to!

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    1. Oh you should make one Kavey, they are super tasty.

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  13. I am so making this! Just come in from the shops with a bag of sweet potatoes and have chickpeas and puy lentils in the cupboard. Thanks for inspiring me - not for the first time (or the last)

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    1. Ah brilliant! I hope you enjoyed it. Thanks for letting me know Madeleine :)

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  14. My Mum used to make her chilli very much like this (with the cocoa powder and smoked paprika - very avant garde for the 70s!), and I can vouch for how good this will be. I love your mix of different beans and legumes for added interest and different spectrum of nutrients too.I bet your kitchen smelled heavenly.

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    1. Your mum was ahead of the game Kellie. She must have been well travelled. Lucky you!

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  15. Oh yes, yes YES! Loving the idea of a vegetarian mole (and everything is better with sweet potatoes anyway, right??) ;)

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    1. I agree, sweet potato improves most dishes. So colourful too.

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  16. I've never made a decent veggie chilli and I want to lick the screen with yours! It looks so deep and rich, I love sweet potato anyway so I can't wait to try your recipe out!

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    1. Thanks Anne & this is a good place to start.

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  17. I love chilli, sweet potatoes and chocolate so am definitely putting this on my to do list! I am not sure I can get the canned lentils where I live (although I can get canned brown lentils, would they work?) - what do you think would be the equivalent in dried puy lentils as I have them to hand ... 200 gm?

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    1. Canned brown lentils would work just as well. It's a super easy dish.

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  18. mmm chilli with mash and peas sound delicious - and sweet potato in a mole sauce is definitely something I need to try.

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    1. It's just about serving it completely differently day two so I don't get complaints from my boys.

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  19. I agree with you, a mole always tastes better a night or two after making and the sauce with you mole looks so rich and decadent, I would love this I know. It is the sort of dish I would make a big batch of and freeze as dishes like this are perfect to store away for lazy days.

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  20. Just making this now but can't find the amount of carrots to use. Am I missing something??

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x