Shockingly Delicious Chili Mole with Red Beans and Raisins

by Dorothy Reinhold on February 23, 2014


Print This Post Print This Post Chili Mole with Red Beans and Raisins | www.ShockinglyDelicious.com

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Guess what? This chili won the contest! 

Sunday-Supper-Chili-Cook-Off-WinnerUpdate: My Shockingly Delicious Chili Mole with Red Beans and Raisins won the Sunday Supper Chili Cook-Off, and snagged 1 admission to the 2014 Food and Wine Conference in Orlando, Florida and a $25 gift card. Yahoo! Now fire up the stove and make it!

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We’re having a chili cook-off here for Sunday Supper, and I’ve made a new version that we simply adore.

It’s a tweaking of my mom’s favorite recipe, , but I mole-ed it up with more chocolate and raisins, and used a few different types of peppers and the super-nutritious red kidney beans. Did you know that ½ cup of red kidney beans has 1 ½ times the antioxidants of 1 cup of blueberries, and that kidney beans have more protein per cup than 2 ounces of lean ground beef? Use ‘em.

This chili has a deep, rich, satisfying flavor with just enough heat to let you know you’re alive! You’re gonna love it, I predict.

Chili Mole with Red Beans and Raisins | www.ShockinglyDelicious.comVOTE! Are you a chili fan? I’d love it if you voted for my chili! If my chili gets the most votes, I will win a ticket to the 2014 Food & Wine Conference in Florida this summer. Will you help me get there? √ Vote for me HERE! (ALERT: The button to vote for my chili is ABOVE the photo of my chili.) 

Recipe: Chili Mole with Red Beans and Raisins

Summary: Deep, rich, chili flavored with mole and just enough heat to wake you up, nutritious red beans and raisins for a sweet pop.

Ingredients

  • Red Kapia Peppers from Melissas Produce on Shockingly Delicious1 tablespoon olive oil
  • 3 sweet red Kapia peppers, stemmed, seeded and chopped
  • 4 Padron chiles, stemmed, seeded and chopped
  • 1 onion, chopped finely
  • 1 pound ground turkey
  • 1 teaspoon chile powder
  • 2 teaspoons ancho chile powder
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground corianderPadron chiles from Melissas Produce on Shockingly Delicious
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • 1 (28-ounce) can Italian peeled tomatoes in tomato puree
  • 5 teaspoons cocoa powder
  • 1 (15-ounce) can red kidney beans, rinsed and drained (I used 50% less sodium version)
  • 1/4 cup raisins
  • 2-3 tablespoons of water if needed
  • Garnishes: sour cream, fresh cilantro, avocado chunks and/or shredded cheese

Instructions

  1. In a large pot with a lid, heat the oil and sauté peppers and onion for about 7-10 minutes.Chili Mole with Red Beans and Raisins | www.ShockinglyDelicious.com
  2. Add turkey and sauté for a couple of minutes, stirring frequently.
  3. Add the rest of the ingredients through cocoa powder and simmer on lowest heat, covered, for at least 30 minutes. Stir in beans and raisins and continue simmering, covered, another 30-45 minutes. Add water during this time if it seems like it is drying out.
  4. Chili Mole with Red Beans and Raisins | www.ShockinglyDelicious.comServe in bowls, garnished with a dollop of sour cream (if needed to tame heat), finely chopped fresh cilantro, diced avocado or shredded cheese.
  5. Serves 4-6, depending on appetites.

Sunday Supper

See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Sunday-Supper-Chili-Cook-Off logoPretty please vote for my chili, won’t you?

This is a contest! You can help me win so I can get a ticket to a food blogging conference. Won’t you go here and please vote for my chili? ALERT: the button to vote for my chili is ABOVE the photo of my chili. Please and thank you!

Preparation time: 15 minutes
Cooking time: 1 hours 30 minutes
Number of servings (yield): 4-6
Culinary tradition: USA (Southwestern)
My rating 5 stars:  ★★★★★ 

Today’s Sunday Supper  recipes ready for your vote!

Sunday Supper badgeWill YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on Feb. 27 — National Chili Day! Browse the submissions and cast your vote by clicking HERE! ALERT: The button to vote for my chili is ABOVE the photo of my chili. 

Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili

Twist-on-Chili

Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog

Join us around the family table for #SundaySupper 

TwitterBird on SundaySupper

  • Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
  • Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
  • Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.

Disclosure: Melissa’s Produce sent the Kapia peppers and Padron chiles for recipe development. 

{ 41 comments… read them below or add one }

Courtney @ Neighborfood February 25, 2014 at 10:29 am

I love that you used mole as a verb! #stufffoodbloggersdo This looks really great–I bet the raisins and chocolate add just the right amount of balance.

Reply

Dorothy Reinhold February 25, 2014 at 5:09 pm

Courtney,
I am all for repurposing words as needed!

Reply

cathy February 24, 2014 at 3:00 pm

looks like we had the same idea about raisins — they really add a great but quiet note

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Dorothy Reinhold February 24, 2014 at 4:34 pm

Cathy,
Agreed!

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Soni February 24, 2014 at 11:12 am

Ooh what a delicious looking bowl of chili!! Love the raisins and the lovely color 🙂

Reply

Dorothy Reinhold February 24, 2014 at 12:40 pm

Soni,
Thank you! The raisins really do add something here.

Reply

Erika at Not Ketchup February 24, 2014 at 9:08 am

Raisins?

Reply

Dorothy Reinhold February 24, 2014 at 12:42 pm

Erika,
Absolutely, positively, raisins.

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Sarah | Curious Cuisiniere February 24, 2014 at 8:05 am

Chocolate and raisins?! That is my kind of chili!

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Dorothy Reinhold February 24, 2014 at 12:44 pm

Sarah,
Mole is such a complex flavor!

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Laura February 24, 2014 at 7:37 am

Look at all those beautiful chillies in that pot. I love the addition of the sweet raisins.

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Dorothy Reinhold February 24, 2014 at 12:44 pm

Laura,
This one is chili-licious!

Reply

Katie February 24, 2014 at 7:24 am

I’ve never tried a chili quite like this before! Such an interesting combo with chocolate and raisins involved…so cool!

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Dorothy Reinhold February 24, 2014 at 12:45 pm

Katie,
You MUST try it! Mole is such a complex flavor.

Reply

Mar November 30, 2015 at 6:02 am

This had a reeeeally good, rich flavor. I didn’t particularly taste the chocolate, I just know it tasted good. The chocolate factore added cool points.

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Dorothy Reinhold December 1, 2015 at 3:09 pm

Well cool food is good food, eh Mar?

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Susan February 23, 2014 at 7:25 pm

I would have never thought to put raisins in chili! You have so much going on but it all looks like comes together wonderfully!

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Dorothy Reinhold February 23, 2014 at 8:54 pm

Thanks, Susan!

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Manu February 23, 2014 at 6:28 pm

What a fantastic idea Dorothy! I love the raisins in your chili! Shockingly delicious indeed!

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Dorothy Reinhold February 23, 2014 at 8:55 pm

Manu,
I might ALWAYS put raisins in my chili from now on.

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Julie @ Texan New Yorker February 23, 2014 at 5:56 pm

mole + chili = yes please!! Love it!

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Amanda @ MarocMama February 23, 2014 at 5:34 pm

I need more beans in my life!

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Dorothy Reinhold February 23, 2014 at 8:54 pm

Amanda,
We all do!

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Tammi @ Momma's Meals February 23, 2014 at 1:22 pm

I love making my chili with ground turkey! I also love your addition of raisins I would never have thought of that!! Great recipe!

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Dorothy Reinhold February 23, 2014 at 8:32 pm

Tammi,
Raisins will rock your world!

Reply

Brooks February 23, 2014 at 12:33 pm

Dorothy, I’ve only recently tried mole and was immediately smitten by it. I’m loving everything from top to bottom about this recipe, in particular the chili varieties. Moreover, I had no idea about the nutrient value of red kidney beans—glad I use them. Voted for your entry and best wishes in the contest. Nice work!

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Dorothy Reinhold February 23, 2014 at 1:07 pm

Thank you, Brooks!

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takeabiteblog February 23, 2014 at 10:56 am

I like your addition of raisins for a little hint of sweetness!

Reply

Dorothy Reinhold February 23, 2014 at 11:30 am

Thanks, Shaina!

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Roz February 23, 2014 at 10:50 am

Love all of the spices and the mole! Such a unique flavor that takes it over the top!

Reply

Dorothy Reinhold February 23, 2014 at 11:30 am

Roz,
Mole really speaks to me!

Reply

Tara February 23, 2014 at 10:11 am

Love the sweet raisins with the heat from the peppers together, great combination!!

Reply

Dorothy Reinhold February 23, 2014 at 10:48 am

Thanks Tara!

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Renee February 23, 2014 at 9:37 am

Oh yum! Love the unique peppers you have in your chili. Now I need to find where to get them so I can make it.

Reply

Dorothy Reinhold February 23, 2014 at 10:04 am

Renee,
Both peppers come from Melissa’s Produce, so you could ask them to help you identify a store in your area that carries them.

Reply

Alice // Hip Foodie Mom February 23, 2014 at 7:17 am

Are Padron chiles hot? This chili looks fabulous!!

Reply

Dorothy Reinhold February 23, 2014 at 9:13 am

Alice,
Padron chiles are supposed to be on the mild side. I think the batch I used was a little bit more medium-hot than I expected, but of course, it’s all relative, right? One person’s hot is another person’s mild. I liked them!

Reply

Renee - Kudos Kitchen February 23, 2014 at 6:33 am

Ooooh, I’ll bet those raisins are a great addition to add just a little sweet to all that savory. Nice recipe, Dorothy!

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Dorothy Reinhold February 23, 2014 at 6:57 am

Renee,
Exactly right and thanks!

Reply

Liz February 23, 2014 at 4:25 am

The depth of flavor in your chili must be magnificent! Excellent recipe, Dorothy!

Reply

Dorothy Reinhold February 23, 2014 at 6:58 am

Liz,
Thank you! All those peppers and chiles really did make it a complex flavor.

Reply

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