Maple Mole Chicken Chili
"Pinot Noir wine, with its bright acidity and aromas of fruit, make it the perfect pairing with Maple Mole Chicken Chili. The cocoa blends in to add a smooth depth of flavor. The sweetness of the maple syrup, thyme and spices bring out the nuanced flavors of the wine. Pinot Noir offers a mouthwatering sensation that compliments the well balanced flavor of a chili that can be enjoyed at any occasion."
Ingredients
| Ingredient | Quantity |
|---|---|
| extra virgin olive oil | 2 Tbsp, 1, 1, 2 cups, 2 Tbsps, 1/2 tsp, 1 Tbsp, 1/2 tsp, 1/2 tsp, 1 14.5 oz can, 1 15.5 oz can, 1 cup, 1 cup, 1/3 cup, 1 Tbsp, 1, 1 tsp, 1/2 cup, 1/4 cup, 1/2 cup, 1/2 cup |
| large green Bell pepper, sliced and chopped | |
| large onion, chopped | |
| roughly chopped meat from rotisserie chicken | |
| chili powder | |
| chipotle powder | |
| ground cumin | |
| dried thyme | |
| ground cinnamon | |
| fire roasted tomatoes | |
| cannellini beans, drained | |
| vegetable broth | |
| jarred tomato sauce | |
| real maple syrup | |
| cocoa powder | |
| store bought prepared cornbread in 8 inch tin | |
| lime juice | |
| sour cream | |
| green onion, minced | |
| avocado, diced | |
| tomato, diced |
Directions
Heat oil in a large Stock pot on medium heat. Add and stir peppers and onions for 10 minutes or until slightly soft. Add chicken, chili and chipotle powders, ground cumin, thyme and cinnamon. Stir for about 10 seconds. Add roasted tomatoes, beans, broth and sauce. Simmer on medium-low for 25 minutes. Stir in maple syrup and cocoa powder and simmer 5 minutes.
Cut cornbread into 4 square and place each in 4 bowls. Pour chili over cornbread and garnish with sour cream, green onion, avocado and tomato