Quick-Fix Chicken Chili Mole

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 tablespoon vegetable oil
  • 5 teaspoons Pre-Chopped Garlic, recipe follows
  • 1 large onion, chopped
  • 2 red bell peppers, seeded and diced
  • 3 canned jalapeno peppers, diced
  • 1 packet chili seasoning
  • 1/4 teaspoon ground cinnamon
  • 1 (28-ounce) can diced tomatoes
  • 1 (5-ounce) can pinto beans, drained
  • 2 cups shredded rotisserie chicken
  • 1 bottle beer
  • 2 ounces unsweetened chocolate, shaved
  • 2 scallions, chopped, for garnish
  • Cheddar, for garnish
  • Pre-Chopped Garlic:
  • 1 head garlic, peeled
  • Olive oil, to cover
Directions

In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.

Pre-Chopped Garlic:

Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.


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    This recipe is featured in:

    Healthy Eating on a Budget