Cocoa and cinnamon give this chili its distinctive taste. I use a six chili powder from Kroger because I like the smoky taste. Truthfully, I'm not one for heat. You can use your favorite chili powder and season it to taste. Like more heat - add more chili powder. That is one of the beauties of chili! I like to garnish this dish with sour cream.
Yield: 4
Mole Chicken Chili
Ingredients
- 1 tsp olive oil
- 1 med yellow onion diced
- 1/2 tsp minced garlic
- 1 lb ground chicken breast
- 1 tsp six chili powder (more or less to taste)
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp paprika
- 1/4 tsp ground cloves
- 1 green bell pepper diced
- 1 can fire-roasted tomatoes with juice
- 1/2 cup low-sodium chicken broth
- 1 can three-bean blend (kidney, pinto, black beans)
- 1 tbsp unsweetened cocoa powder
Instructions
- Heat oil over medium-high in a large stockpot. Add onion and garlic and cook, stirring frequently until onions soften - about 2 to 3 minutes.
- Add chicken, sprinkle with chili powder, cumin, cinnamon, paprika and cloves. Cook, breaking chicken up as it cooks until chicken is cooked through, - about 5 to 7 minutes.
- Add bell pepper and cook, stirring constantly for 1 minute.
- Add tomatoes with juice, broth, beans and cocoa powder. Stir well to combine all ingredients.
- Bring just to a boil; reduce heat to medium-low and simmer for 30 minutes to blend flavors.
- Serve with sour cream, if desired.