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Mole-Style Chili
Recipes
Mole-Style Chili
8 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup prediced yellow onions
  • 1 lb lean ground beef, 7% fat
  • 1 (1.25-oz) package chili seasoning
  • 1 teaspoon pumpkin pie spice
  • ¼ cup brown sugar
  • 2 (15-oz) cans reduced-sodium black beans, drained
  • 2 tablespoons tomato paste
  • 2 (10-oz) cans fire-roasted diced tomatoes with green chiles
  • ½ cup strong cold-brewed coffee
  • 4 cups beef stock (or broth)
  • 2 oz dark chocolate
  • 1 ripe Hass avocado, coarsely chopped

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Place oil and onions in pot; cook and stir 3–4 minutes or until onions are tender. Add beef, seasoning, pumpkin pie spice, and sugar; cook 4–5 minutes, stirring to crumble meat, and until no pink remains.
    2. Drain beans. Stir in tomato paste, tomatoes, coffee, beans, and stock. Bring to a boil, then reduce heat to low; simmer 30 minutes (or 1 hour). Break chocolate into pieces; stir in during last 5 minutes of cook time until melted and sauce has thickened. Peel, pit, and chop avocado. Top chili with avocado; serve. (Makes 8 servings.)

Amount per ⅛ recipe serving: Calories 270, Total Fat 11g, Sat Fat 3.5g, Trans Fat 0g, Chol 50mg, Sodium 750mg, Total Carb 25g, Fiber 4g, Sugars 10g, Protein 21g, Calc 6%, Vitamin A 6%, Vitamin C 15%, Iron 15%