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Slow-Cooker Mole Chili

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By Betty Crocker Kitchens
Updated Sep 4, 2019
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The rich bitterness of cocoa balances the lively zest from salsa and chipotle chili powder in this classic Mexican chili.

Slow-Cooker Mole Chili

  • Prep Time 30 min
  • Total 8 hr 30 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 1 1/2 lb lean (at least 80%) ground beef
  • 2 medium onions, chopped (1 cup)
  • 6 cloves garlic, finely chopped
  • 1 can (28 oz) diced or whole (coarsely chopped) tomatoes, undrained
  • 1 jar (16 oz) thick & chunky salsa
  • 2 cans (15 to 16 oz each) pinto beans, undrained
  • 2 tablespoons unsweetened baking cocoa
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons chipotle chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup chopped fresh cilantro

Instructions

  • Step 
    1
    In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Step 
    2
    In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
  • Step 
    3
    Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

Nutrition

460 Calories
14g Total Fat
33g Protein
50g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 3/4 Cup)
Calories
460
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
26%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
1190mg
50%
Potassium
1120mg
32%
Total Carbohydrate
50g
17%
Dietary Fiber
14g
56%
Sugars
8g
Protein
33g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
40%
40%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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