Mexican Mole Chili

Mexican Mole Chili
Makes 6 servings (1 serving: 1 1/3 cups)


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1 tablespoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
1 pound lean ground beef or bison
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon chipotle chile powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
2 green bell peppers, seeded and chopped
2 (15-ounce) cans low-sodium diced tomatoes in juice
1 (15-ounce) can kidney beans
1 (15-ounce) can black beans
1/4 cup chopped fresh cilantro
2 tablespoon tablespoons diced red onion
Light sour cream (optional)


Prep: 15 Minutes
Cook: 45 Minutes
Total: 1 Hours

1. Heat oil in a large stockpot over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add beef and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chili powder, cumin, chipotle powder, salt, pepper, and crushed red pepper, and cook for 1 minute until fragrant. Add bell peppers, tomatoes, and beans, and bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, 40-45 minutes.

2. Divide among 6 bowls and garnish with cilantro, onion, and sour cream, if desired.

Created date

December 2011

Nutritional Information

Calories 355
Fat 11.1g (sat 3.6g, mono 5g, poly 0.9g)
Cholesterol 49 mg
Protein 27 g
Carbohydrate 38 g
Sugars 7 g
Fiber 11 g
Sodium 624 mg