Slow Cooker Mole Chili

This Slow Cooker Mole Chili is a rich, smoky, and slightly sweet twist on classic chili. Packed with tender meat, beans, and a hint of cocoa, it’s the ultimate comfort food for any occasion. Perfect for busy days or cozy nights!

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Course: Main Course

Cuisine: Mexican

Keyword: Chili

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings:

Calories: 320kcal

Equipment

Ingredients

1 lb 450g ground beef or turkey
1 large onion diced
3 garlic cloves minced
1 bell pepper diced
1 can 14 oz crushed tomatoes
1 can 14 oz kidney beans, drained and rinsed
1 can 14 oz black beans, drained and rinsed
2 tbsp tomato paste
2 tbsp cocoa powder
1-2 chipotle peppers in adobo minced (adjust for spice level)
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cinnamon
Salt and pepper to taste

Optional toppings

sour cream
cilantro
avocado

Instructions

Brown the Meat: In a skillet, cook the ground beef or turkey until browned. Drain fat and transfer to the slow cooker.
Sauté Vegetables: In the same skillet, sauté onions, garlic, and bell peppers until softened. Add tomato paste and cook for 2 minutes. Transfer to the slow cooker.
Combine Ingredients: Add crushed tomatoes, beans, cocoa powder, chipotle peppers, and spices to the slow cooker. Stir well.
Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve: Garnish with your favorite toppings and enjoy!

Notes

Spice Level: Adjust the number of chipotle peppers to control the heat.

Make Ahead: This chili tastes even better the next day as the flavors meld.

Freezing: Freeze in an airtight container for up to 3 months.

Vegetarian Option: Substitute ground beef with plant-based meat or extra beans.

Toppings: Get creative with toppings like lime wedges, diced avocado, or tortilla strips.

Nutrition