Mole Chili

Oxmoor House
Chocolate is often added to savory Mexican dishes to cut the heat and enrich the flavor. In this recipe, chocolate adds richness and deepens the color of the chili without making it sweet.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Recipe Time

Prep: 1 Minute
Cook: 14 Minutes

Nutritional Information

Calories 127
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 2.2 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 17.3 g
Carbohydrate 8.2 g
Fiber 1.8 g
Cholesterol 40 mg
Iron 1.9 mg
Sodium 597 mg
Calcium 25 mg

Ingredients

1 pound ground round
1 cup chopped onion (about 1 small onion)
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
2 tablespoons chili powder
1 ounce semisweet chocolate, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
Reduced-fat sour cream (optional)
Chopped fresh cilantro (optional)

Preparation

1. Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return beef to pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomatoes and remaining ingredients; cover and simmer 7 minutes. Serve immediately. Top with sour cream and cilantro, if desired.

Serve with: Jalapeño Corn Bread Mini Muffins

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010