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Guess what? This chili won the contest!
Update: 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.
VOTE! 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
1 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 coriander
- 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
- In a large pot with a lid, heat the oil and sauté peppers and onion for about 7-10 minutes.
- Add turkey and sauté for a couple of minutes, stirring frequently.
- 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.
Serve in bowls, garnished with a dollop of sour cream (if needed to tame heat), finely chopped fresh cilantro, diced avocado or shredded cheese.- 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.
Pretty 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
Today’s Sunday Supper recipes ready for your vote!
Will 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
- Bison & Black Bean Chili from It’s Yummi!
- Cincinnati Chili from Savvy Eats
- Easy Beef Bean Chili from The Not So Cheesy Kitchen
- Easy Chili con Carne from Manu’s Menu
- Gesundheit Chili from Magnolia Days
- Hellfire Chili from Yours And Mine Are Ours
- Hoisin Beef Chili from Small Wallet, Big Appetite
- Moroccan Harissa Spiked Chili from MarocMama
- Short Rib Chili from The Texan New Yorker
- Slow Cooker Cheeseburger Chili from Hip Foodie Mom
Pork Chili
- Apple and Red Ale Pulled Pork Chili from Curious Cuisiniere
- Pineapple Pork Chili from Melanie Makes
Chicken, Duck, and Turkey Chili
- Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen
- Buffalo Turkey Chili from La Bella Vita Cucina
- Chicken and Bell Pepper Chili from That Skinny Chick Can Bake
- Chicken Meatball Chipotle Chili from Soni’s Food
- Gluten Free Turkey Chili from Gluten Free Crumbley
- Kickin’ Chicken Chili from Bobbi’s Kozy Kitchen
- Low Calorie Turkey Chili from Basic N Delicious
- Olé Mole Turkey Chili from Kudos Kitchen By Renee
- Quick & Easy Chipotle Turkey Chili from Cupcakes & Kale Chips
- Shockingly Delicious Chili Mole with Red Beans and Raisins from Shockingly Delicious
- Slow Cooker Buffalo Chicken Chili from Family Foodie
- Thai Chicken Chili from Jane’s Adventures in Dinner
- White Chicken Chili from The Foodie Army Wife
Mixed (meat combo) Chili
- Best Damn Chili Ever from Noshing With The Nolands
- Chili con Tres Carne from Hezzi-D’s Books and Cooks
- Daddy’s Favorite Chili from Momma’s Meals
- Harlem Meatloaf Chili from Neighborfood
- Leslie’s Best Chili from La Cocina de Leslie
Fish and Seafood Chili
- Scrumptious Seafood Chili from A Kitchen Hoor
Vegetarian Chili
- Easy Vegetarian Chili with Raisins and Cashews from Delaware Girl Eats
- New Orleans Style Vegetarian Chili from Take A Bite Out of Boca
- Vegan Slow Cooker Chili from Killer Bunnies, Inc
Twist-on-Chili
- Chicken Chili Cheese Fries from Cindy’s Recipes and Writings
- Chili Cornbread Cupcakes from In The Kitchen With KP
- Chili Topped Tater Tots from Ruffles & Truffles
- Spicy Chili Mac from girlichef
Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog
Join us around the family table for #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.
Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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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.
Courtney,
I am all for repurposing words as needed!
looks like we had the same idea about raisins — they really add a great but quiet note
Cathy,
Agreed!
Ooh what a delicious looking bowl of chili!! Love the raisins and the lovely color 🙂
Soni,
Thank you! The raisins really do add something here.
Raisins?
Erika,
Absolutely, positively, raisins.
Chocolate and raisins?! That is my kind of chili!
Sarah,
Mole is such a complex flavor!
Look at all those beautiful chillies in that pot. I love the addition of the sweet raisins.
Laura,
This one is chili-licious!
I’ve never tried a chili quite like this before! Such an interesting combo with chocolate and raisins involved…so cool!
Katie,
You MUST try it! Mole is such a complex flavor.
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.
Well cool food is good food, eh Mar?
I would have never thought to put raisins in chili! You have so much going on but it all looks like comes together wonderfully!
Thanks, Susan!
What a fantastic idea Dorothy! I love the raisins in your chili! Shockingly delicious indeed!
Manu,
I might ALWAYS put raisins in my chili from now on.
mole + chili = yes please!! Love it!
I need more beans in my life!
Amanda,
We all do!
I love making my chili with ground turkey! I also love your addition of raisins I would never have thought of that!! Great recipe!
Tammi,
Raisins will rock your world!
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!
Thank you, Brooks!
I like your addition of raisins for a little hint of sweetness!
Thanks, Shaina!
Love all of the spices and the mole! Such a unique flavor that takes it over the top!
Roz,
Mole really speaks to me!
Love the sweet raisins with the heat from the peppers together, great combination!!
Thanks Tara!
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.
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.
Are Padron chiles hot? This chili looks fabulous!!
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!
Ooooh, I’ll bet those raisins are a great addition to add just a little sweet to all that savory. Nice recipe, Dorothy!
Renee,
Exactly right and thanks!
The depth of flavor in your chili must be magnificent! Excellent recipe, Dorothy!
Liz,
Thank you! All those peppers and chiles really did make it a complex flavor.