Chili Mole

 

This is one of my favorite chili recipes...I have to admit I'm a sucker for anything chocolate, even chili!

 

Serves 6-8

 

1 tbsp olive oil

1 medium onion, chopped

1 lb ground chicken, turkey, or beef

2 cloves garlic, minced

2 stalks celery, chopped

1 green pepper, chopped

8 oz tomato sauce

16 oz canned diced tomatoes with juice

1 cup water, divided

19 oz can red kidney beans

1 cup frozen corn kernels

1 tbsp molasses

1-3 tsp chili powder

1 tbsp cocoa

1 tsp paprika

1 tsp ground cumin

1 tsp dried oregano

2 tsp dried basil

1 tsp salt

Pepper to taste

3/4 cup sliced black olives, optional

 

In a large pot, heat olive oil over medium heat. Add onion and cook, stirring often, until softened. Add ¼ cup water and bring to a boil, stirring occasionally, until liquid evaporates and onion begins to brown (about 5 minutes). To deglaze, add ¼ cup more water and stir to scrape brown bits free. Then continue to cook, until water evaporates and onion begins to brown again. Add chopped celery, garlic, and green pepper. Cook for an additional 5 minutes, stirring occasionally, until all vegetables are softened. Add ground meat and break up with a spoon. Stir occasionally until the meat is cooked through. Add remaining ingredients, including remaining ½ cup water, and bring to a boil, stirring well. Reduce heat, cover, and simmer until flavors are well blended (about 30 minutes).

 

Recipe from The Best of Sunset Low-fat Cook Book

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