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
- 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.
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