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Mexican Mole Chili

Prep time 15 mins
Cook time 45 mins
Total time 1 hr
Yield Makes 6 servings (1 serving: 1 1/3 cups)

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.