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Turkey Chili Mole Recipe

Oct 4, 2011 by


Now that it is heading into fall, nothing tastes better to me than a pot of chili on the stove.  This recipe uses my version of a mole chili seasoning.  The complexity of flavors is fantastic.  

2 tablespoons vegetable oil
2 pounds ground dark turkey
1 large onion, chopped
1 large red pepper, chopped
1 – 28 ounce can crushed GF tomatoes in puree
1 – 15 ounce can black beans drained and rinsed
2 teaspoons Sueson’s Chili Molé Seasoning*
½ teaspoon salt
½ teaspoon fresh ground pepper

Serve with:
Cooked white rice
Rice sour cream

In a large skillet, heat oil and sauté turkey, onions and red pepper over medium-high heat until turkey is cooked through (no pink remains). Add tomato sauce, beans and seasoning. Simmer for at least 15 minutes. Taste and adjust seasoning.

* Sueson’s Chili Molé Seasoning Mix
¼ teaspoon cayenne pepper
¼ teaspoon white pepper
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon thyme
1 ½ teaspoon marjoram
1 ½ teaspoon cinnamon
1 tablespoon cocoa
2 tablespoons ground ancho chili powder (not a blend!)

Note about spice blends: Chili seasoning and some chili powders are may not be an individual spice and consequently a potential source of hidden gluten. Penzeys ( individual spices are gluten-free and they have a variety of chili powders to choose from. McCormick also makes ancho chili powder.

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