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    Home » Bowl and Spoon Recipes

    Published: Jan 31, 2020 · Modified: Sep 7, 2023 by Renée · This post may contain affiliate links · 20 Comments

    Molé Turkey Chili

    Jump to Recipe

    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!

    An overhead vertical photo looking inside cast iron a pot of deep, rich, mole turkey chili.

    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!

    Table of Contents Found Here
    • 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
    • Please comment if you've made this recipe.

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    A horizontal photo of turkey chili in a small cast iron pot with small bowls of spices and a spoon in the background.

    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
    • chorizo
    • red onion
    • green bell pepper
    • red bell pepper
    • canned black beans
    • canned tomato puree
    • canned tomato paste
    • beer
    • ground cinnamon
    • cocoa powder
    • chili powder
    • ground coriander
    • ground cumin
    • smoked paprika
    • dried oregano
    • brown sugar
    • butter
    • 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).
    Ground turkey in a cast iron Dutch oven.
    Ground turkey and spices in a cast iron Dutch oven.
    Chopped red and green bell peppers.
    Browned ground turkey in a Dutch oven.
    Ground turkey with bell peppers.
    Ground turkey with red and green bell peppers in a Dutch cast iron skillet.
    Tomato paste being squirted into a pot of browned turkey.
    Black beans in a big pot of chili.
    Tomato sauce in a pot of mole chili.
    Crushed tomatos in a pot of mole chili.
    Beer being added to a pot of Mole chili.
    A spatula in a big pot of Mole chili.
    Mole turkey chili in a bit Dugch oven.
    A pat of butter in a pot of Mole turkey chili.
    Brown sugar added to a cast iron pot of Mole turkey chili.
    An overhead closeup horizontal photo looking inside a cast iron pot of turkey chili with beans, chorizo, and tomatoes.

    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.

    A square collage image of the process of making ole mole turkey chili.

    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.

    Save this for later.

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    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?

    Yes!!

    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!

    A horizontal overhead photo of a stack of Jalapeno cheddar cornbread on a golden color plate with corn kernels on the plate.
    • 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."

    An overhead closeup image of a mug of homemade horchata with ice, a cinnamon stick, wedge of lime, and grains of rice on a black and bright green background.
    • 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."

    A horizontal photo of an avocado and mango salad on a platter with limes, tongs, and a jar of homemade vinaigrette on the side.

    A vertical title text closeup image of a cast iron pot of mole turkey chili with a ladle.

    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 today's 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.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A black Dutch oven with Molé Turkey Chili inside and a serving ladle.

    Molé Turkey Chili

    Renee Goerger
    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 chilly (chili) day! 
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course chili, Turkey
    Cuisine Tex-Mex
    Servings 8 servings
    Calories 601 kcal

    Equipment

    • Dutch oven
    • measuring cups and spoons
    • chef's knife
    • cutting board
    • slotted spatula

    Ingredients
      

    • 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
    Get Recipe Ingredients

    Instructions
     

    • 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.

    Notes

    Leftovers may be stored in an airtight container in the refrigerator for up to 5 days.
    Molé Turkey Chili may be frozen in an airtight freezer container for up to 4 months.
    Thaw in the refrigerator overnight and reheat on the stovetop or in a microwave safe container (covered).

    Nutrition

    Serving: 1cupCalories: 601kcalCarbohydrates: 29gProtein: 34gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 22gCholesterol: 122mgSodium: 1477mgFiber: 6gSugar: 12g

    I sincerely hope you've enjoyed today's amazing homemade turkey chili recipe as much as I've enjoyed bringing it to you!

    A vertical closeup image of a bowl or turkey mole chili with a spoon on the side and a bottle of beer in the background.

    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!

    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!

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    Comments

      4.67 from 3 votes (3 ratings without comment)

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    1. Martin D says

      February 26, 2014 at 1:06 am

      You had me at chorizo! I would absolutely adore this chili! Pinning!

      Reply
    2. german in pdx says

      February 25, 2014 at 10:30 pm

      This sounds like THE perfect chili that I have to try. Love the addition of cinnamon, chocolate, and beer. I cannot wait to give it a try. Thank you! ~ Bea @ The Not So Cheesy Kitchen

      Reply
    3. Jane Craske says

      February 24, 2014 at 8:10 pm

      That chorizo and cocoa addition is just perfect.

      Reply
    4. Anonymous says

      February 24, 2014 at 6:20 pm

      From Delaware Girl Eats -- I'm a sucker for mole!

      Reply
    5. Sarah | Curious Cuisiniere says

      February 24, 2014 at 4:01 pm

      I have been super excited for this recipe since I saw your title. Mole + chili? Yes please! This is simply amazing!

      Reply
    6. Laura Hunter says

      February 24, 2014 at 3:08 pm

      When I saw you were going to post a Mole chili I was so excited but I am even more thrilled now that I see your recipe because it doesn't use a already prepared Mole sauce. We can't get that here and we miss enjoying the flavour of Mole sauce so now it makes me think I can make it on my own. I actually think I have all the ingredients for this one on hand right now so I am so excited to try it.

      Reply
    7. Katie says

      February 24, 2014 at 12:36 am

      Oh my, your turkey chili is a thing of beauty! And the title is seriously awesome!

      Reply
    8. Susan says

      February 24, 2014 at 3:20 am

      Chorizo in chili? Oh yes please and what a great selection of spices you have going on.

      Reply
    9. Manu says

      February 24, 2014 at 2:15 am

      Ohhhh I am so intrigued by the mix of cocoa and cinnamon in this chili! It looks soooooo good!

      Reply
    10. Julie @ Texan New Yorker says

      February 24, 2014 at 2:03 am

      I love that you put chorizo in here, so delicious! Ole, indeed! 🙂

      Reply
    11. Amanda says

      February 24, 2014 at 1:32 am

      I need more chocolate in my life - in the chili? Why not! Love it!

      Reply
    12. Shaina Wizov says

      February 23, 2014 at 6:53 pm

      You win for the most creative title, haha I love it!

      Reply
    13. Tara Noland says

      February 23, 2014 at 6:08 pm

      Thick, rich and delicious looking chili!!! I love lots of ingredients in chili, it gives it so much depth!!!

      Reply
    14. Dorothy at Shockingly Delicious says

      February 23, 2014 at 6:01 pm

      You and I are mole queens today!

      Reply
    15. Renee says

      February 23, 2014 at 5:30 pm

      Wow at the flavors and spices going on in your chili. This is definitely one to make. Oh, and I'm so down with beer in chili too.

      Reply
    16. Peanut Butter and Peppers says

      February 23, 2014 at 4:42 pm

      I love that you added chorizo to the chili! I love everything about your dish!! This is so perfect and warming!

      Reply
    17. Roz says

      February 23, 2014 at 3:22 pm

      When I experienced my first taste of Mole in Oaxaca, Mexico, I was smitten with my first bite of this wonderful flavor! Great chili recipe, Renee!

      Reply
    18. Alice // Hip Foodie Mom says

      February 23, 2014 at 3:06 pm

      Love the chorizo and the fire roasted chiles!!!

      Reply
    19. Liz Berg says

      February 23, 2014 at 12:22 pm

      Such a cute name, Renee! But the flavor is far more than cute...it sounds amazing!!!

      Reply
    20. Isabel Reis Laessig says

      February 23, 2014 at 7:48 am

      What a fun recipe! I love love love the addition of Chorizo. I can just imagine the flavor.

      Reply

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