Blog, Food Recipes

Mole Chicken Poblano Sweet Corn Chili

Posted by angeladawn1220 on

I love a good chili! Especially on a chilly, fall day! However, this particular chili is so good that I would eat it on ANY DAY! I don’t care how hot or cold it is outside. LOL! This pot of goodness has the perfect combination of spicy richness! I love the hint of mole with the spicy poblano and the addition of the sweet corn takes this chili over the top! I will never forget the first time I tried Mole. I was with my Mom on vacation in South Texas and we were at a Mexican restaurant in the local mall. My mom talked me into trying the Mole and I was smitten from my first bite! I couldn’t believe how amazing the flavor was and from then on, if I’m out to Tex Mex and mole is on their menu, I’m ordering it! Add this chili to your must try list and you will be making it on repeat once you taste it!

Mole Chicken Poblano Sweet Corn Chili
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Mole Chicken Poblano Sweet Corn Chili

Recipe by Saturday Dinners with Ang
0.0 from 0 votes
Course: Blog, Food RecipesCuisine: Soup, ChiliDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

2

hours 

Ingredients

  • 1 1 Yellow Onion Diced

  • 1 1 Large Poblano Diced

  • 3 3 Cloves Minced Garlic

  • 2 2 Chipotle’s in Adobo Chopped

  • 1 Tbsp 1 Adobo Sauce from Canned Chipotle’s

  • 1 lb 1 Ground Chicken

  • 1 tbsp 1 Ancho Chili Powder

  • 1/2 tbsp 1/2 Cumin

  • 1 tsp 1 Salt

  • 1/2 tsp 1/2 Black Pepper

  • 2 tsp 2 Dried Oregano

  • 1 1/2 cups 1 1/2 Chicken Stock

  • 28 oz 28 Can Crushed Tomatoes

  • 1 1 Jar or Box Prepared Mole Sauce

  • 30 oz 30 Can Pinto Beans

  • 15 oz 15 Can Black Beans

  • 1 1 Bag Frozen Sweet Corn

  • Avocado, Lime Crema, Cilantro and Lime Wedges for Garnish

Directions

  • To begin, sauté diced onion in olive oil until translucent. Add mined garlic and diced poblano and sauté until peppers begin to soften slightly.
  • Chop chipotle peppers and add them in with the adobo sauce. Stir everything together
  • Add ground chicken and brown. Once browned, add all spices, chicken stock, crushed tomatoes, beans and corn.
  • Bring to low boil. Turn stove top to low, cover and simmer on low for 2-4 hours.
  • When you’re ready to eat, ladle in bowls and garnish with your favorite toppings. ENJOY!

Recipe Video

Notes

  • Enjoy this Saturday Dinners With Ang episode where I demonstrate how to whip this D to the LISH chili together!
  • This soup can easily be made in the Instant Pot or Slow Cooker.
  • Instant Pot method: On sauté function, prepare everything the same through step 4. At step 4, the IP method will be to add lid and select to pressure for 8 minutes with a quick pressure release. Remove lid, ladle in bowls and DIVE IN!
  • Slow Cooker method: On the stove top, prepare everything the same through step 3. Once chicken is browned, add everything from your skillet to your slow cooker and add remaining ingredients. Set slow cooker to low and slow cook for 6-8 hours. Ladle in bowls when you’re ready to eat and of course…DIVE IN!

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