Mexican Mole Chili

Name: Mexican Mole Chili
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 1 tablespoon garlic, finely chopped; 1 lb lean ground beef; 3 tablespoons cocoa powder; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon chipotle chili powder; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon red chili pepper flakes; 2 bell peppers, green (deseeded and chopped); 2 (15 ounce) cans low-sodium diced tomatoes with juice; 1 (15 ounce) can kidney beans; 1 (15 ounce) can black beans; 4 tablespoons fresh coriander, chopped; 2 tablespoons red onions, diced; light sour cream (optional)

18 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon garlic, finely chopped
1 lb lean ground beef
3 tablespoons cocoa powder
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon chipotle chili powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red chili pepper flakes
2 bell peppers, green (deseeded and chopped)
2 (15 ounce) cans low-sodium diced tomatoes with juice
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
4 tablespoons fresh coriander, chopped
2 tablespoons red onions, diced
light sour cream (optional)

Directions

1

Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add meat and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chilli powder, cumin, chipotle chilli powder, salt, pepper, and chilli flakes, and cook for 1 minute until fragrant. Add peppers, tomatoes and beans and bring to the boil. Cover, reduce heat, and simmer until most liquid is absorbed, 40-45 minutes.
2

Divide between 6 bowls and garnish with fresh coriander, onion and sour cream if desired.