Mole Chicken Chili

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  • 20 min prep time
  • 40 min total time
  • 14 ingredients
  • 6 servings

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

Directions

  1. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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