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Mole Chicken Chili
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Prep Time:
20 minutes
Total Time:
40 minutes
Spicy chicken chili with fire roasted tomatoes, beer, and a touch of chocolate - a flavorful twist!
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
  • 3/4 cup lager beer, such as a Boston lager
  • 1 tablespoon unsweetened baking cocoa
  • 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
Instructions:
  • Heat oil in a 4-quart Dutch oven over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring often. Then, add onion, bell pepper, garlic, and jalapeño chiles. Cook for an additional 2 minutes, stirring frequently.
  • Combine tomatoes, beer, cocoa, chili powder, salt, and cinnamon in the pot and bring to a boil. Lower the heat and simmer uncovered for 15-20 minutes until the chicken is cooked through and the chili reaches your preferred thickness. Top each serving with pepitas and serve with corn tortillas.

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