Mexican Mole Chili

Name: Mexican Mole Chili
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 1 tablespoon minced garlic; 1 pound lean ground beef or bison; 3 tablespoons unsweetened cocoa; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon chipotle chile powder; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon crushed red pepper; 2 green bell peppers, seeded and chopped; 2 (15-ounce) cans low-sodium diced tomatoes in juice; 1 (15-ounce) can kidney beans; 1 (15-ounce) can black beans; 1/4 cup chopped fresh cilantro; 2 tablespoon tablespoons diced red onion; Light sour cream (optional)

18 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
1 pound lean ground beef or bison
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon chipotle chile powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
2 green bell peppers, seeded and chopped
2 (15-ounce) cans low-sodium diced tomatoes in juice
1 (15-ounce) can kidney beans
1 (15-ounce) can black beans
1/4 cup chopped fresh cilantro
2 tablespoon tablespoons diced red onion
Light sour cream (optional)

Directions

1

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

Divide among 6 bowls and garnish with cilantro, onion, and sour cream, if desired.