• Recipes
  • Urban Homesteading
  • Organic Gardening
  • Faith and Family
  • Homeschool
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

My Humble Kitchen

food • faith • family

  • New? Start Here!
  • About
  • Recipes
    • Beverages
    • Breads
    • Breakfast
    • Salads
    • Egg Dishes
    • Meat and Fish
    • Pasta
    • Rice and Legumes
    • Soups and Stews
    • Vegetables
    • Sandwiches
    • Casserole Meals
    • Crockpot Recipes
    • Odd Bits Recipes
    • Spanish Food
    • Naturally Sweetened Sweets and Treats
    • Condiments
    • Homemade Jams and Preserves
    • Whole Grains
    • Ferments
  • Shopping Guide
  • eBooks
You are here: Home / Seasons / Fall / A Mexican, Chicken Mole Chili

Fall Recipes Seasons Soups and Stews Spring Winter

A Mexican, Chicken Mole Chili

Chicken Mole Chili | myhumblekitchen.com

Oh, March, I’m so happy to see you. The deep winter is slowly fading away and you, sweet March, bring me the hope of plants sprouting anew, baby chicks chirping away, and time spent outdoors soaking up the sun.

Can you tell I have cabin fever? I do enjoy March for the hope that it brings; however, it’s still a cold month in Iowa. A snowstorm or two are sure to come but it also brings warmer days that lift one’s spirit to be able to spend time outdoors with nothing heavier on than a sweater. The transition from winter to spring is something to be celebrated so I want to kick off this month with a warming chili, made deep and rustic. A Mexican flavored, chicken mole chili.

A Mexican, Chicken Mole Chili

Chicken Mole Chili | myhumblekitchen.com

I’ve shared again and again, how simmering a batch of chicken broth brings comfort to my soul. I like to use a whole chicken, raw, with meat on the bones, and then broken down to make my broth. I feel it makes the broth much more flavorful.

My favorite thing about making a batch of chicken broth in this way is that after it’s simmered for about 12 hours, you’re left with both rich and gelatinous broth as well as chicken meat. It’s this chicken meat that I use to make enchilada’s roja, a chicken and spinach green enchilada casserole, a nourishing chicken salad sandwich, or most recently, this chicken mole chili. A mole is a signature sauce in Mexican cooking. It’s made using a variety of dried chili peppers and chocolate. The chocolate is used to counteract the heat and gives the sauce a deep, rich, color. My variation is simple and one that’s not too spicy yet filled in flavor, bold, and made bright by the fresh garnishes of cilantro, onion, and avocado.

I can’t think of a better way to celebrate the coming of spring than with a comforting bowl of this Mexican, chicken mole chili.

Print
Chicken Mole Chili

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: Serves 4-6

Chicken Mole Chili

A Mexican chicken mole chili, made deep and rustic with the bold flavors of Mexico.

Ingredients:

  • 2 cups chicken broth
  • 1 ancho chili
  • 2 guajillo chili’s
  • 2 tbls extra virgin olive oil
  • 1 white onion, diced
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 3 garlic cloves, pressed or minced
  • 2 tsp large granule salt, divided
  • 1 large can diced tomatoes, 28oz
  • 2 cups shredded chicken
  • 1 1/2 cups pinto beans
  • 1 1/2 cups red kidney beans
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 2 tbls unsweetened cocoa powder
  • green onions, cilantro, avocado, cheese, sour cream to garnish

Method:

  1. In a small heavy bottomed sauce pan, bring the chicken broth to a gentle simmer. Add the guajillo chili’s and allow to simmer and soften in the broth for 10 minutes. After the 10 minutes, add the broth with the chili’s to a blender and puree. Set aside.
  2. In a heavy bottomed pot or dutch oven, gently bring 2 tbls extra virgin olive oil to heat. Add the onion, green and red peppers, garlic, and 1 tsp of salt. Mix together and saute until the onion turns transluscent and the peppers begin to soften; 5-8 minutes.
  3. Once softened, add the chicken broth with pureed chili’s, diced tomatoes, chicken, pinto and kidney beans; mix well. To this add the cumin, cayenne pepper, cocoa powder and an additional tsp of salt. Bring to a slow boil, lower the heat and gently simmer for 15 - 20 minutes to allow all of the flavors to incorporate.
  4. Serve the chili in a large bowl garnished with cilantro, green onions, avocado, cheese, and sour cream.
3.1
https://www.myhumblekitchen.com/2015/03/mexican-chicken-mole-chili/
©Copyright, A Little Bit of Spain in Iowa

Have you ever made a chicken mole chili?  Tell me, what are you most looking forward for this coming spring?


4 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Naturally Sweetened Chocolate Chip Banana Muffins
March Gardener’s To Do List – Zone 5 »

Comments

  1. Linda Abel says

    March 3, 2015 at 8:29 am

    GO SISTER GO!!! and YAY Jesus

    Reply
  2. Katie Mae @ Nourishing Simplicity says

    March 3, 2015 at 9:40 am

    Diana, what a wonderful twist on mole! I can almost taste the chili already just thinking about the ingredients. It is going on my menu this week for sure!

    Reply
  3. Carlyn says

    March 15, 2015 at 2:14 pm

    This sounds so very yummy! Putting it on the menu for this week, but am wondering where you get the specific types of chilies? Are they at specialty markets or can you find them most anywhere? Thanks so much!

    Reply
  4. Jessica says

    June 14, 2015 at 5:38 pm

    I too wonder where to get the chilies? Would love to make this!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I’m Diana – mother of three, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

Read More…

Real Food, Faith, and Family Straight to Your Inbox!

PLUS, receive my eBook a Month of Meals from My Humble Kitchen to Yours and a Real Food Menu Plan Printable FREE!

Living Foods

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Charlotte Mason Homeschool Planner

Winter Recipes

Honey Sweetened, Christmas Granola - Candy Canes and Chocolate Chips | myhumblekitchen.com

Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips

A Simple Beef and Barley Stew | myhumblekitchen.com

A Simple Beef and Barley Stew

Gluten-Free Almond Flour Fudge Brownies | myhumblekitchen.com

Almond Flour Fudge Brownies

A Vegetable Curry

Quick Bake Einkorn Biscuits | myhumblekitchen.com

Quick Bake Einkorn Biscuits

View More Winter Recipes

#probioticseveryday

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Homemade Yogurt | myhumblekitchen.com

Homemade Yogurt

Naturally Pickled Leafy Greens and Stems with Onions

A Simple Recipe for Homemade Natural Fermented Pickles

View More Gut Healthy Recipes

Copyright © 2022 · Divine theme by Restored 316

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in