Mexican Mole Chili

Yield: Makes 6 servings (1 serving: 1 1/3 cups)
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 1 Hour

Nutritional Information

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


  • 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)


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