Chicken, Garbanzo & Corn Mole Chili

2 tablespoons olive oil

3 cloves garlic

½ cup diced red bell pepper

½ cup chopped onions

1 pound ground chicken

½ pound diced boneless skinless chicken

1 ½ teaspoons salt

1 teaspoon ground pepper

4 ounces diced green chilies

1 can (6 oz.) tomato paste

1 can garbanzo beans

1 can corn

1/4 cup blanched almonds, crushed

1 cup chicken broth

1 cup beer

1 tablespoon chili powder

1 tablespoon cocoa powder

1 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon cayenne


Heat oil in large kettle and sauté garlic, red peppers and onions until translucent, about 10 minutes. Add ground and diced chicken and season with salt and pepper and cook until meat starts to brown slightly. Add all of the remaining ingredients and cover and simmer for at least an hour. Taste and add more of anything 


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