Mole Chicken Chili

Name: Mole Chicken Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Latin American, American, Mexican
Ingredients: 2 tablespoons of olive oil; 1 cup chopped onion; 2 4oz cans of green chilis; 1 1/2 teaspoons of cumin; 1/2 teaspoon of ground cloves; 1/4 teaspoon ground cayenne red pepper; 1/2 teaspoons dried sage; 2 15oz cans of cannellini beans; 1 15oz can of black beans; 2 to 3 cups of chicken stock; 3 cloves of crushed garlic; 3 whole allspice; 1 bay leaf; 2 heaping coffee teaspoons of unsweetened dark cocoa powder; Dash of ground cinnamon to taste; 1/2 teaspoon of brown sugar to temper heat; 2 large half chicken breasts cubed; Sour cream; Grated cheddar; Tajin; Avocado; Fresh cilantro

1 step

Prep:30minCook:1h

My husband travels to Mexico for work and always raves about the mole, so I thought I would try to tweak my normal white chicken chili recipe to incorporate the flavors of a traditional mole sauce.

Updated at: Thu, 17 Aug 2023 01:09:43 GMT

Ingredients

5 servings

2 tablespoonsolive oil

1 cupchopped onion

2 x 4 ozcans green chilis

1 ½ teaspoonscumin

½ teaspoonground cloves

¼ teaspoonground cayenne red pepper

½ teaspoonsdried sage

2 x 15 ozcans cannellini beans

1 x 15 ozcan of black beans

2 cupschicken stock

3 clovesgarlic

crushed

3whole allspice

1bay leaf

2 heaping teaspoonsunsweetened dark cocoa powder

ground cinnamon

to taste

½ teaspoonbrown sugar

to temper heat

2chicken breasts

large, half, cubed

Topping Ideas

Instructions

Step 1

Cook diced onions in deep pot with olive oil until translucent. Add garlic and continue to stir for I minute. Push to side of pot or transfer to plate. Cook cubed chicken in olive oil until no longer pink. Add onions and garlic back to pot or reincorporate with cooked chicken. Introduce a little chicken stock to pick up the brown bits from the bottom of the pan then add entire contents of the 3 cans of beans (do not rinse or drain) plus two can of chilis. Stir briefly then add cumin, cloves, cayenne, sage and remaining stock to pot. Bring up to a boil then reduce to simmer and add bay leaf and all spice. Simmer uncovered for 50-60 minutes. After 45 minutes add dark unsweetened cocoa powder and cinnamon to taste. Stir. Additional stock can be added if you like a more soupy chili or you can use ultra fine powder to thicken. Top with grated cheddar, sour cream, Tajin (chili lime seasoning) or other condiments of your choice. Serving ideas: pair with corn muffins, corn chips, polenta fries, or simple salad. Enjoy!!