Mole Chicken Chili with Ground Chicken
This Ground Chicken Chili is a variation on a comfort food classic. It’s a chicken and bean chili inspired by chicken mole with unsweetened chocolate and a touch of sweetness from raisins.
So read on for all the detailed tips and tricks how to make an easy chili that’s cozy and complex when you’re craving something different from your usual chili. Or just grab your beans, hit that purple Jump to Recipe button, and let’s make this mole chicken chili with ground chicken!
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Ingredients
This ground chicken chili starts off with the ingredients you’d expect – onion and lots of garlic; salt, pepper, cumin, and other spices; and tomato in the form of tomato paste.
I use ground chicken here and in my BBQ chicken meatballs to keep it light when I can’t taste the difference. My kiddo can’t either, and they’re the most committed carnivore in the family.
Make the beans your way. Cook them from scratch and use the bean broth for liquid, or use canned black beans for convenience. There’s absolutely nothing wrong with using canned beans when you’re short on time for this chili recipe or my pizza beans.
About chicken mole
Mole is a group of traditional sauces with roots in Puebla and Oaxaca, Mexico. It’s often made from dried chili peppers, nuts or seeds, spices, and in some mole a bit of chocolate for depth and balance. While traditional mole recipes take hours to prepare, a few simple ingredients give this ground chicken chili a clear reference back to mole without taking all that time.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Ground turkey or beef work as well as ground chicken. Or skip the chicken and use an extra cup of beans or diced sweet potatoes.
- Pinto or kidney beans are good substitutes for black beans. I soak my Rancho Gordo dried beans for a few hours to overnight and then simmer with an onion, garlic, and spices until tender.
- Like it spicier? Check out my spicy margarita recipe for a primer on chili pepper heat.
Recipe tips and tricks
Heat the oil in a large pot over medium-low heat. When the oil is hot, sauté the onion until softened and translucent, about 10 minutes. Add the garlic and spices and cook for another minute or two until fragrant.
Add the ground chicken to the pot, breaking it up with a spatula or spoon, and cook until it’s no longer pink. Stir in the tomato paste, beans, broth, unsweetened chocolate, and raisins. Bring to a simmer, then reduce the heat to low.
Let the chili simmer gently for 30 minutes, stirring occasionally, until thickened. Add more broth if needed to reach your desired consistency. Give a squeeze of lime, and season with salt and pepper to taste.
Serve hot with all your favorite chili toppings. Like most chili, this one tastes even better the next day!
What to serve with my mole chicken chili
- Try with my favorite chili toppings: sour cream, shredded cheese, toasted pepita, avocado, sliced scallions, cilantro, and lime wedges.
- Warm skillet cornbread.
- A cold Mexican lager or smoky mezcal cocktail like my Oaxaca Old Fashioned.
Recipe FAQs
No, the unsweetened chocolate adds a subtle richness without making it taste like chocolate cake.
Yes, chili reheats beautifully. Store covered in the fridge for three to five days or freeze for up to three months.
Related Mexican recipes
Check out other Mexican-inspired recipes from the archives like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Mole Chicken Chili with Ground Chicken
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 to 6 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon salt plus more as needed
- ½ teaspoon chipotle powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground black pepper
- 1 pinch ground cloves
- 1 pound ground chicken
- 4 cups cooked black beans or two 15-ounce cans, drained and rinsed
- 1 cup chicken or bean broth plus more as needed
- 2 tablespoons tomato paste
- 1 ounce unsweetened chocolate
- ¼ cup raisins
- juice from ½ lime plus more as needed
- chopped cilantro, avocado, sour cream, shredded cheese, toasted pepita, additional lime wedges optional garnishes
Instructions
- Heat the oil in a large pot over medium-low heat. Add the onion and sauté until softened and translucent, about 10 minutes. Add the garlic and spices and cook for another minute or two until fragrant.1 tablespoon olive oil, 1 medium onion, 3 to 6 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon sweet paprika, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon chipotle powder, ½ teaspoon cinnamon, ¼ teaspoon ground black pepper, 1 pinch ground cloves
- Add the ground chicken to the pot, breaking it up with a spoon, and cook until it's no longer pink.1 pound ground chicken
- Stir in the beans, broth, tomato paste, unsweetened chocolate, and raisins. Bring to a simmer, then reduce the heat to low.4 cups cooked black beans, 1 cup chicken or bean broth, 2 tablespoons tomato paste, 1 ounce unsweetened chocolate, ¼ cup raisins
- Let the chili simmer gently for 30 minutes, stirring occasionally, until thickened. Add more broth if needed to reach your desired consistency. Give a squeeze of lime, and season with salt and pepper to taste.juice from ½ lime
- Serve hot alongside bowls of your favorite chili toppings.chopped cilantro, avocado, sour cream, shredded cheese, toasted pepita, additional lime wedges
Notes
Nutrition
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