Mexican Mole Chili

Dive into the rich and bold flavors of Mexican Mole Chili, a hearty and satisfying dish that combines the smoky essence of chipotle peppers with the earthy sweetness of cocoa and bittersweet chocolate. This chili is a flavor-packed twist on the classic, infused with warm spices like cinnamon, cumin, and coriander for an authentic mole-inspired profile. Loaded with protein-rich black and kidney beans, fire-roasted tomatoes, and a choice of ground beef, turkey, or a vegetarian option, this recipe is both versatile and nourishing. Perfect for a cozy family dinner or meal prep, it’s ready in just over an hour and garnished with fresh cilantro and creamy avocado for a vibrant finish. Whether you're a chili connoisseur or looking to spice up your weeknight meals, this dish is a guaranteed crowd-pleaser.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 4 Garlic cloves, minced
• 1 pound Ground beef or turkey (optional for vegetarian version)
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1.5 tablespoons Chili powder
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Dried oregano
• 2 tablespoons Unsweetened cocoa powder
• 2 Chipotle peppers in adobo sauce, chopped
• 1 14-ounce can Fire-roasted diced tomatoes (with juice)
• 1 15-ounce can Black beans, drained and rinsed
• 1 15-ounce can Kidney beans, drained and rinsed
• 2 cups Low-sodium chicken or vegetable broth
• 1 ounce Bittersweet chocolate, chopped
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 1 Avocado, diced (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

If using ground beef or turkey, add it to the pot and cook, breaking it up with a spoon, until browned and fully cooked, about 7-10 minutes.

Step 5

Stir in the ground cumin, ground coriander, chili powder, ground cinnamon, and dried oregano. Cook for 1-2 minutes to toast the spices and release their flavors.

Step 6

Add the unsweetened cocoa powder and chopped chipotle peppers, stirring well to combine.

Step 7

Pour in the diced tomatoes (with their juice), black beans, kidney beans, and chicken or vegetable broth. Stir everything together.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.

Step 9

Stir in the chopped bittersweet chocolate and salt, allowing the chocolate to melt fully into the chili. Taste and adjust seasoning as needed.

Step 10

Serve the chili hot, garnished with chopped fresh cilantro and diced avocado if desired.

Nutrition Facts

Serving size	2504.9 grams (2504.9g)

Amount per serving	% Daily Value*
Calories	2686

Total Fat 144.40g	185%
Saturated Fat 49.20g	246%
Polyunsaturated Fat 2.70g
Cholesterol 363mg	121%
Sodium 4348mg	189%
Total Carbohydrate 219.50g	80%
Dietary Fiber 70.60g	252%
Total Sugars 36.00g
Protein 139.70g	279%

Vitamin D 32IU	159%
Calcium 566mg	44%
Iron 36mg	202%
Potassium 5350mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 20.4%

Carbs: 32.1%