Mole Chicken Chili
1 tablespoon olive oil
1 1/2 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, chopped
2 medium jalapeño chiles, seeded, chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 cup water
2 tablespoons unsweetened baking cocoa or 1 oz unsweetened baking chocolate, chopped
1 tablespoon chili powder
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon ground cinnamon
Roasted salted hulled pumpkin seeds (pepitas), if desired
Soft corn tortillas, if desired
Expand your chili repertoire with a spicy chicken, chile and chocolate mixture that's big on flavor!
Preparation & Directions
In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.
High Altitude (3500-6500 ft): No change.
Did You Know?
Mole sauce is a rich, spicy and slightly sweet Mexican sauce. The word "mole" (MOH lay) comes from the Aztec word "molli," meaning concoction or sauce. Traditionally, it's a very complex tomato-based sauce with dozens of ingredients that varies by region. Popular versions include chiles, chocolate and nuts.
We recommend using organic ingredients where available. For more information see Why Go Organic?