Quick-Fix Chicken Chili Mole
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
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.
