Chocolate Chicken Chili


  • Makes6 servings
Chocolate Chicken Chili

A distant cousin to a perfectly respectable Mexican dish - chicken mole - this is a rich and tasty chili. The chocolate flavour is just barely noticeable (but don't tell the kids).


  • 750 g ground chicken

  • 2 large onions, chopped

  • 2 garlic cloves, squished

  • 1 796-mL can diced tomatoes

  • 1 tbsp Mexican chili powder

  • 2 tsp ground cumin, (or less, if you don’t like the flavour)

  • 1/4 tsp cayenne pepper, (or less, or more, or none)

  • 1 tsp salt

  • 2 540-mL cans red kidney beans, drained

  • 1 28-g square unsweetened chocolate, (1 oz)

  • 1 tbsp granulated sugar

Photo: iStockphoto


  • 1½ lb (750 g) ground chicken
  • 2 large onions, chopped
  • 2 cloves garlic, squished
  • 28 oz (796 mL) can diced tomatoes
  • 1 tbsp (15 mL) Mexican chili powder
  • 2 tsp (10 mL) ground cumin (or less, if you don't like the flavour)
  • ¼ tsp (1 mL) cayenne pepper(or less, or more, or none)
  • 1 tsp (5 mL) salt
  • 2 19 oz (540 mL) cans red kidney beans, drained
  • 1 oz (28 g) square unsweetened chocolate
  • 1 tbsp (15 mL) sugar


  • In a large skillet over medium heat, cook the chicken with the onions and garlic for about 10 minutes, stirring occasionally to break up any clumps. Add the canned tomatoes (with all the juice), the chili powder, cumin, cayenne and salt, and simmer for about 20 minutes, mashing the tomatoes with a wooden spoon to break them up. Stir in the beans, then, with great fanfare, have your child toss in the square of chocolate and the sugar. Cook, stirring, for another 20 minutes.
This article was originally published on Jan 01, 2002

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