Black Bean Chocolate Chicken Chili Recipe or Chicken Mole Chile

Spicy, thick & rich with a touch of sweetness this chocolate chicken chili is the perfect cross between a traditional Mexican Mole (one of my all time favorites) and a fresh Tex-Mex Chili. Sure to be a new favorite.


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Black Bean Chocolate Chicken Chili (Mole Chicken Chili)

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 300kcal
Author: Kelly DiMascio
Spicy, thick & rich with a touch of sweetness this chocolate chicken chili is the perfect cross between a traditional Mexican Mole (one of my all time favorites) and a fresh Tex-Mex Chili. Sure to be a new favorite.
Print Recipe


  • 1 T cooking oil
  • 3 skinless and boneless chicken breast halves - cut into 1-inch pieces
  • 1 small Vidalia onion - diced
  • 2 T chili powder - or to taste
  • 1/2 T ground cumin - or to taste
  • 1 T cinnamon powder
  • 2 t almond extract
  • 1 T dried chipotle chili pepper - ground into powder
  • 2 T ancho chile powder
  • 1/2 t ground cayenne pepper
  • 2 T unsweetened cocoa powder
  • ground black pepper to taste
  • 3 cups water
  • 2 chipotle chiles - canned in adobo sauce, minced*
  • 15 oz canned black beans - undrained
  • 11 oz canned whole kernel corn - drained
  • 1 t green pepper sauce - e.g., Tabasco®
  • 6 oz can roasted garlic tomato paste
  • 30 oz canned diced tomatoes - undrained
  • 2 T unsweetened cocoa powder
  • 2 T orange blossom honey
  • 1 bunch fresh cilantro - chopped
  • 1/2 cup sour cream
  • 3 green onions - sliced
  • 1/2 cup feta or Cojito cheese
  • 1/4 sesame seeds


  • Heat the oil in a large pot over medium heat.
  • Saute onion until just beginning to become transparent
  • Place chicken in the pot; brown on all sides.
  • Season with salt and pepper to taste.
  • Add chili powder, cumin, ground chipotle, cinnamon, almond extract, and cayenne pepper.
  • Mix in onion, and chipotle chiles in the adobe sauce.
  • Pour in about 1 cup of water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
  • Mix black beans, and corn into the pot.
  • Season with green pepper sauce.
  • Reduce heat to low, and mix in the remaining 2 cups of water, tomatoes and tomato paste.
  • Add cocoa powder and honey, stirring to combine.
  • Ladle chili equally into 8 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon sesame seeds, Garnish with green onions.
  • Simmer, stirring occasionally 30 minutes, or until thickened.
  • Sprinkle with sesame seeds, cheese, sour cream, sliced green onion and chopped cilantro to serve.


* Chipotles in adobo are really hot, so you may want to drain or pat dry the 2 chiles you will use for this recipe, or eliminate. If the chili becomes too thick, just add a little bit of water.


Calories: 300kcal | Carbohydrates: 40g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 845mg | Potassium: 1041mg | Fiber: 10g | Sugar: 15g | Vitamin A: 2050IU | Vitamin C: 22.4mg | Calcium: 168mg | Iron: 4.7mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!

1 Comment

  1. Kylee
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    OMG love Mole. This recipe is amazing!!!



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