Mole Chicken Chili

 

1

tablespoon olive oil

1 1/2

lb boneless skinless chicken thighs, cut into 3/4-inch pieces

1

medium onion, chopped

1

medium green bell pepper, chopped

2

cloves garlic, chopped

2

medium jalapeño chiles, seeded, chopped

2

cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained

3/4

cup lager beer, such as a Boston lager

1

tablespoon unsweetened baking cocoa

1

tablespoon chili powder

1/2

teaspoon kosher (coarse) salt

1/4

teaspoon ground cinnamon

Roasted salted hulled pumpkin seeds (pepitas), if desired

Soft corn tortillas, if desired

• 1 In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
• 2 Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.