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."

Prep Time


Cook Time


Paired With

Main Protein



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



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