Chicken Fruit Cinnamon Mole Chili

Chicken Fruit Cinnamon Mole Chili


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My entry is a twist off of a Oaxacan type mole using chicken as the meat, and fruit with a cinnamon chocolate essence. Two types of chilies were used. I had purchased a package of dried fruit to use, but when I looked over the assortment the fruit was all pale. I wanted some darker fruit, too, so I added some dried cherries which had wonderful flavor. Crushed pineapple was added for sweetness, tomatoes for a base, and chicken stock as a standard.

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 1 Tbs. butter
  • 1 med. yellow onion, coarsely chopped
  • 1 garlic clove, crushed
  • 1 lb. ground chicken
  • 3/4 tsp. ground hot Tepin chilies (about 10-12) or other hot ground chili
  • one 8-oz. can crushed pineapple with juice
  • one 14 1/2-oz. can chopped tomatoes in liquid (use a good quality brand where the liquid is tomato and not water)
  • 1 C. dried fruit, coarsely chopped (apricots, apples, pears, and cherries)
  • one 19-oz. can black beans, drained
  • 1 C. chicken broth
  • 2 Tbs. cider vinegar
  • 2 tsp. cinnamon
  • 2 tsp. unsweetened cocoa
  • salt and pepper, to taste
  • 1 jalapeno chili, coarsely chopped

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Melt the butter in a large saucepan over medium heat and add the onion and garlic. Cook until they are soft, about 4 minutes. Add in the ground chicken, cook, and crumble with a fork. Once the chicken is almost cooked, add in the ground Tepin chili powder. Lower the heat and add in the pineapple, tomatoes, fruits, and beans. Stir to mix and add in the rest of the ingredients. Allow to cook for 10 minutes, then stir and check flavor. Add more salt if necessary. Cover and allow to cook for another 15 minutes. To serve, ladle the stew into bowls and serve with a large spoon for eating!

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