Description
A recipe for Mole Chicken Chili

Ingredients

• 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

Preparation
Prep Time: 20 Minutes | Start to Finish: 40 Minutes

1. 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.

2. 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.

Nutrition
no information available

Serves
6 servings (1 cup each)

Variations
no information available