This week, Jenn Brodsky is our guest chef and she is sharing her recipe for Mole Chili. Chocolate is often added to savoury Mexican dishes to cut the heat and enrich the flavour. In this recipe, cocoa powder adds richness and deepens the colour of the chili without making it sweet. Give it a try!
Prep Time: 20 minutes
Cook Time: 30-45 minutes
Total Time: 50-65 minutes
Yield: 6 to 8 servings
- 1½ lb lean ground beef / chicken / turkey / plant-based ground round
- 2 med carrots chopped small
- 2 medium onions, chopped (1 cup)
- 4 celery stalks chopped small
- 1 bag cauliflower rice
- 6-10 cloves garlic, roughly chopped
- 2 cans diced tomatoes, undrained
- 2 cans (15 to 16 oz each) black beans, drained and well rinsed
- 4 tablespoons tomato paste
- 1 cup frozen corn
- 4 tablespoons unsweetened baking cocoa
- 2 tablespoon chili powder
- 1 tsp smoked paprika
- 1 tsp regular paprika
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons brown sugar
- ½ cup chopped fresh cilantro
- ½ cup chopped green onion
- 2 avocado, sliced
- 8 lime wedges
- sour cream
- nacho chips
- In 4 to 5 quart Dutch oven or heavy bottom pot, cook beef, onion, and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain.
- Add carrots, celery, and cauliflower. Cook for an additional 5 minutes until veggies are slightly softened.
- Add cocoa, cinnamon, paprikas, oregano, chili powder, cumin, salt, and brown sugar. Mix until well combined.
- Add the canned tomatoes, tomato paste, and black beans.
- Cover; lower heat and simmer for 30 to 45 minutes.
- Serve and top individual servings with cilantro, sour cream, cheese, green onion, sliced avocado, lime wedge, and crunched-up nacho chips.