Chicken Mole-Ish Chili Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • 2 + 1 tablespoons olive oil, divided
  • 4 boneless, skinless chicken breasts, diced into bite-size pieces
  • 1 onion, diced
  • 1 large red pepper, diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (16-ounce) can of beer
  • 2 chipotle peppers in adobo (from can), minced
  • 2 ½ teaspoons sea salt
  • ½ teaspoon pepper
  • ½ tablespoon Mexican oregano
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 cinnamon sticks
  • 4 ounces dark chocolate
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can pinto beans, drained and rinsed
  • Sliced avocado
  • Sliced red radishes
  • Sour cream
  • Lime wedges
  • Chopped cilantro
Directions
  1. Add 2 tablespoons of the oil to a large pot over high heat.
  2. Sear chicken until lightly browned on all sides, approximately 2 minutes.
  3. Remove chicken from pot and set aside.
  4. Add the remaining tablespoon of oil to the same pot. Reduce heat to medium-high.
  5. Add onion, peppers, and garlic to the pot and saute lightly for 2 minutes.
  6. Add tomatoes and beer, then stir to combine.
  7. Add chipotles, salt, pepper, oregano, chili powder, cumin, and cinnamon sticks. Stir to combine.
  8. Add chocolate and stir until melted.
  9. Stir in the beans and chicken. Bring to a boil, then turn down heat and simmer for 30 minutes.
  10. Ladle chili into bowls and garnish with a squeeze of lime, a dollop of sour cream, sliced avocado, radishes, and cilantro.