Spicy & rich with a touch of sweetness. A cross between a traditional Mexican Mole (my favorite) and a fresh-Mex Chili. Sure to be a new favorite.
Black Bean Chocolate Chicken Chili
- Ready in: about an hour
- Serves: 12
- Complexity: easy
- 2 tablespoons cooking oil
- 3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
- sea salt to taste
- 1 tablespoon chili powder, or to taste
- 1/2 tablespoon ground cumin, or to taste
- 1 dried chipotle chili pepper, ground into powder
- 2 tablespoons ancho chile powder
- 1/2 teaspoon ground cayenne pepper
- 1 tablespoon cinnamon or more to taste
- 1 tablespoon unsweetened cocoa or more to taste
- brown sugar to taste
- ground black pepper to taste
- 1 small Vidalia onion, diced
- 5 cups water
- 2 chipotle chiles, canned in adobo sauce, minced
- 1 (15 ounce) can black beans, undrained
- 1 (11 ounce) can whole kernel corn, drained
- 1 teaspoon green pepper sauce (e.g., Tabasco®)
- 1 (6 ounce) can roasted garlic tomato paste
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1/4 cup honey
- 1 bunch fresh cilantro, chopped
- non-fat sour cream for topping
- Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper, unsweetened cocoa and cinnamon.
- Mix in onion, and chipotle chiles in the adobe sauce.
- Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
- Mix black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water, tomatoes and tomato paste.
- Add honey, stirring to combine.
- Simmer, stirring occasionally 30 minutes, or until thickened.
- To serve - ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with chopped cilantro.