Mexican Mole Chili

 Recipe

Yield:

Makes 6 servings (1 serving: 1 1/3 cups)

Recipe Time

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

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

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)

Preparation

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.

Note:

December 2011
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