Mole Chicken Chili

Name: Mole Chicken Chili
Ingredients: 1 tablespoon oil; 1 1/2 lbs boneless skinless chicken thighs, cut into 3/4-inch pieces; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 2 garlic cloves, chopped; 2 medium jalapeno chiles, seeded, chopped; 2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained; 1/2 cup water; 1 tablespoon unsweetened baking cocoa, chopped (may use 2 T, if desired); 1 tablespoon chili powder; 1/2 teaspoon kosher salt (coarse); 1/4 teaspoon ground cinnamon; pumpkin seeds, roasted, salted & hulled, if desired; corn tortilla, soft, if desired

14 ingredients

8 steps

Ingredients

1 tablespoon oil
1 1/2 lbs boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, chopped
2 medium jalapeno chiles, seeded, chopped
2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained
1/2 cup water
1 tablespoon unsweetened baking cocoa, chopped (may use 2 T, if desired)
1 tablespoon chili powder
1/2 teaspoon kosher salt (coarse)
1/4 teaspoon ground cinnamon
pumpkin seeds, roasted, salted & hulled, if desired
corn tortilla, soft, if desired

Directions

1

In 4-quart Dutch oven, heat oil over medium-high heat.
2

Add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
3

Add onion, bell pepper, garlic and jalapeno chiles; cook 2 minutes, stirring frequently.
4

Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
5

Heat to boiling.
6

Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
7

Sprinkle individual servings with pepitas.
8

Serve with corn tortillas.