Mexican Mole Chili
Dive into the rich and bold flavors of Mexican Mole Chili, a hearty and satisfying dish that combines the smoky essence of chipotle peppers with the earthy sweetness of cocoa and bittersweet chocolate. This chili is a flavor-packed twist on the classic, infused with warm spices like cinnamon, cumin, and coriander for an authentic mole-inspired profile. Loaded with protein-rich black and kidney beans, fire-roasted tomatoes, and a choice of ground beef, turkey, or a vegetarian option, this recipe is both versatile and nourishing. Perfect for a cozy family dinner or meal prep, it’s ready in just over an hour and garnished with fresh cilantro and creamy avocado for a vibrant finish. Whether you're a chili connoisseur or looking to spice up your weeknight meals, this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 pound Ground beef or turkey (optional for vegetarian version)
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1.5 tablespoons Chili powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 2 tablespoons Unsweetened cocoa powder
- 2 Chipotle peppers in adobo sauce, chopped
- 1 14-ounce can Fire-roasted diced tomatoes (with juice)
- 1 15-ounce can Black beans, drained and rinsed
- 1 15-ounce can Kidney beans, drained and rinsed
- 2 cups Low-sodium chicken or vegetable broth
- 1 ounce Bittersweet chocolate, chopped
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 1 Avocado, diced (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
If using ground beef or turkey, add it to the pot and cook, breaking it up with a spoon, until browned and fully cooked, about 7-10 minutes.
Stir in the ground cumin, ground coriander, chili powder, ground cinnamon, and dried oregano. Cook for 1-2 minutes to toast the spices and release their flavors.
Add the unsweetened cocoa powder and chopped chipotle peppers, stirring well to combine.
Pour in the diced tomatoes (with their juice), black beans, kidney beans, and chicken or vegetable broth. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.
Stir in the chopped bittersweet chocolate and salt, allowing the chocolate to melt fully into the chili. Taste and adjust seasoning as needed.
Serve the chili hot, garnished with chopped fresh cilantro and diced avocado if desired.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 5.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
