Mole-Style Pork and Squash Chili

It's likely that there are as many versions of molea flavorful Mexican-Indian sauceas there are cooks in Mexico. Combining chili powder, cinnamon, and chocolate, we patterned the flavors in this intriguing chili after the brown version of mole.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 30 mins

Mole-Style Pork and Squash Chili

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Directions

  1. Trim fat from meat. Cut meat into 1/2-inch pieces. In a Dutch oven cook and stir meat, onion, and garlic in hot oil over medium-high heat until meat is brown. Stir in tomatoes, squash, kidney beans, black beans, corn, the water, chili powder, chocolate, cumin, cinnamon, and oregano.
  2. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until meat and squash are tender, stirring occasionally.
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Nutrition Facts (Mole-Style Pork and Squash Chili)

  • Per serving:
  • 289 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 23 mg chol. ,
  • 678 mg sodium ,
  • 41 g carb. ,
  • 11 g fiber ,
  • 20 g pro.

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