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