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)

Course: Chili, entree, Main Course, Soup
Cuisine: American, Fresh-Mex, Mexican, New Mexican, Tex-Mex
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 300 kcal
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.
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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

  1. Heat the oil in a large pot over medium heat.
  2. Saute onion until just beginning to become transparent
  3. Place chicken in the pot; brown on all sides.
  4. Season with salt and pepper to taste.
  5. Add chili powder, cumin, ground chipotle, cinnamon, almond extract, and cayenne pepper.
  6. Mix in onion, and chipotle chiles in the adobe sauce.
  7. Pour in about 1 cup of water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
  8. Mix black beans, and corn into the pot.
  9. Season with green pepper sauce.
  10. Reduce heat to low, and mix in the remaining 2 cups of water, tomatoes and tomato paste.
  11. Add cocoa powder and honey, stirring to combine.
  12. Ladle chili equally into 8 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon sesame seeds, Garnish with green onions.
  13. Simmer, stirring occasionally 30 minutes, or until thickened.
  14. 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.

Nutrition Facts
Black Bean Chocolate Chicken Chili (Mole Chicken Chili)
Amount Per Serving
Calories 300 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 42mg14%
Sodium 845mg37%
Potassium 1041mg30%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 15g17%
Protein 18g36%
Vitamin A 2050IU41%
Vitamin C 22.4mg27%
Calcium 168mg17%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment

  1. Kylee

    OMG love Mole. This recipe is amazing!!!

    Reply

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