Molé Turkey Chili has a total depth of flavor you won't get from any ordinary chili and plenty of spice to heat up an otherwise chili (get it) day!
While this spicy mole turkey chili recipe may not be a traditional chili in terms of what you're used to, with the addition of cocoa powder and cinnamon, that's what makes it original...and unique, with a delicious depth of flavor!
- The ingredient list:
- Kitchen tools and equipment:
- How this recipe came about:
- Where did molé sauce originate?
- How to make molé turkey chili:
- Why this mole turkey chili recipe works?
- What about the beer in this recipe? Can it be left out?
- How much turkey chili does this recipe make?
- How long will can this chili be store in the refrigerator?
- Can mole turkey chili be frozen?
- What are some good sides that go well with molé turkey chili?
- Printable Recipe Card
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- ground turkey
- red onion
- green bell pepper
- red bell pepper
- canned black beans
- canned tomato puree
- canned tomato paste
- ground cinnamon
- cocoa powder
- chili powder
- ground coriander
- ground cumin
- smoked paprika
- dried oregano
- brown sugar
- sour cream (optional)
- shredded cheddar cheese (optional)
- salt and pepper
Kitchen tools and equipment:
- large Dutch oven or stockpot
- wooden spoon or spatula
- measuring cups and spoons
- can opener
- strainer (optional)
- cutting board
- chef's knife
How this recipe came about:
The call for the Chili Cook-Off went out, and I immediately knew I had to participate.
To enter this prestigious chili cook-off, I tied on my thinking cap and came up with a fun twist to my traditional homemade chili.
The result is a unique and flavorful recipe I like to call Olé Mole Turkey Chili.
Where did molé sauce originate?
I recently read that the word molé is a loose translation for the word, mix.
Molé sauce originated in Mexico, and legend has it that a group of nuns in a convent combined every ingredient they had in the cupboards to create a dish for the archbishop, and thus molé was born.
Molé sauce always includes chili pepper, but cocoa powder, fruit, nuts, and cinnamon (to name a few) are also common ingredients in a molé sauce.
How to make molé turkey chili:
- In a large Dutch oven or heavy bottom stockpot, brown the ground turkey and the chorizo in the olive oil.
- Add the diced bell peppers and onion.
- Stir in the tomato paste and the dry seasonings.
- Cook, stirring occasionally for 1-2 minutes.
- Add the drained beans, brown sugar, cocoa powder, tomato puree, diced tomatoes, and beer.
- Stir well to combine.
- Simmer, uncovered, for 30 minutes.
- Right before serving, add 2 tablespoons of butter, and additional brown sugar, salt, and pepper, if desired.
- Serve hot with sour cream and shredded cheddar cheese (optional).
Why this mole turkey chili recipe works?
This chocolaty, cinnamony, and meaty chili is pungent and spicy with just a slight hint of Mexican beer in the background for even more flavor.
One spoonful of this chili and you'll soon be singing its praises...Olé, Olé, Olé, Olé, Molé, Molé, Molé, Molé!
Don't let the somewhat long list of ingredients put you off from making this recipe! While the ingredient list may be lengthy, the ingredients are mostly spices and seasonings you probably already have on hand in your own pantry.
What about the beer in this recipe? Can it be left out?
You also don't need to use Mexican beer. I was being cheeky when I used Corona and named this Olé Molé turkey chili. You can use whatever beer you happen to have on hand.
Or, you can opt-out of the beer altogether and substitute an equal amount of water with a splash of apple cider vinegar, or the juice of one lime, for a little hint of brightness that brings all the flavors together.
How much turkey chili does this recipe make?
This recipe makes a huge pot of chili so you might want to invite a bunch of family and friends over to share it with you.
This recipe (as written) makes approximately 2 quarts of mole chili.
How long will can this chili be store in the refrigerator?
You store mole chili in an airtight container in the fridge for up to one week.
Can mole turkey chili be frozen?
Make sure you cool the chili completely before freezing.
Add it to an air-tight freezer container (or two) and freeze for up to 3 months.
What are some good sides that go well with molé turkey chili?
- Jalapeno and Cheddar Cornbread (pictured below)
"We are a family of cornbread lovers! I especially love to play around with the mix-ins and come up with fun new flavor combinations. This one for Jalapeno Cheddar Cornbread is one of my family's favorites!
- Homemade Horchata (pictured below)
"Horchata is made from long-grain rice, blanched almonds, vanilla, sugar, lime, and cinnamon. It is then blended together and strained to make a creamy beverage that looks just like cow’s milk but in fact, it has no dairy whatsoever."
- Avocado Mango Salad with Lime Poppy Seed Vinaigrette (pictured below)
"Heart-Healthy Avocado Mango Salad with Lime Poppy Seed Vinaigrette is a brightly flavored, cool, and satisfying salad."
My blogger friend Jenni of Jenni's Pastry Chef Online also has a Molé chili recipe on her site that I urge you to check out. She calls hers Holy Molé Chili and it looks like a complete winner!!
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Google appreciates ratings on recipes and, in turn, will show my recipes to more people. Thank you!!
Printable Recipe Card
Molé Turkey Chili
- 1 pound ground turkey
- 1 pound chorizo
- 1 tablespoon olive oil
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 medium red onion diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1½ teaspoon ground cinnamon
- 1 teaspoons dried oregano
- ¼ cup cocoa powder
- 3 heaping tablespoons tomato paste
- 2 cans (15 ounces, each) black beans drained
- 2 cans (29 ounces, each) tomato purée
- 1 can (15 ounces) diced tomatoes undrained
- 3 tablespoons brown sugar
- 1 12 ounce beer
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- Sour cream optional, for garnish
- Cheddar cheese shredded, optional, for garnish
- In a large Dutch oven over medium/high heat, brown the ground turkey and chorizo in the olive oil, stirring often.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Add the bell peppers, onions, and garlic and cook, stirring occasionally, for approximately 3-4 minutes.
- Add the remaining salt, pepper, spices, cocoa powder, and tomato paste to the pan, stirring occasionally for 1-2 minutes.
- Reduce the heat to medium/low and stir in the remaining ingredients, in the order given.
- Allow the mole turkey chili to simmer, uncovered, for at least 30-40 minutes, stirring occasionally.
- Right before serving stir in 2 tablespoons of butter.
- Ladle the chili into large bowls and garnish with a dollop of sour cream and a bit of shredded cheddar cheese if desired.
I sincerely hope you've enjoyed today's amazing homemade turkey chili recipe as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Until we eat again, I hope you have a delicious day!