Mole Chicken Chili

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon oil
• 1 1/2 lbs boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 garlic cloves, chopped
• 2 medium jalapeno chiles, seeded, chopped
• 2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained
• 1/2 cup water
• 1 tablespoon unsweetened baking cocoa, chopped (may use 2 t, if desired)
• 1 tablespoon chili powder
• 1/2 teaspoon kosher salt (coarse)
• 1/4 teaspoon ground cinnamon
• pumpkin seeds, roasted, salted & hulled, if desired
• corn tortilla, soft, if desired

Recipe

• 1 in 4-quart dutch oven, heat oil over medium-high heat.
• 2 add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
• 3 add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
• 4 stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
• 5 heat to boiling.
• 6 reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
• 7 sprinkle individual servings with pepitas.
• 8 serve with corn tortillas.