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Quick-Fix Chicken Chili Mole

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  1. 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:

  1. 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.