Mole Chicken Chili with Ground Chicken

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Mole Chicken Chili with Ground Chicken

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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.

Prep Time15

Total Time1

Course: Main Course

Cuisine: American, Mexican

Servings:

Calories: 520kcal

Author: Joanne Stekler

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

This recipe should make four generous servings of ground chicken chili. Nutritional estimates included above do not include your array of optional chili toppings.

Store-bought chili powder is a variable combination of cumin, paprika, garlic, oregano, salt, and powdered chili peppers of different types that make chili powders range widely in spiciness. I prefer to use the components, but you can sub chili powder in this recipe. Just be sure to add the cinnamon and cloves - you can always serve with hot sauce!

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