Beef chili with mole sauce

Prep 15 min
Total 35 min
Serves 4

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Ingredients

454 g
strip loin steak, cut in 1-in. cubes
3 tbsp
all-purpose flour
1/4 tsp
2 tbsp
canola oil, divided
1
large green bell pepper, finely chopped
1
small onion, finely chopped
227 g
cremini mushrooms, halved or quartered
2
cloves garlic, minced
1 1/2 tbsp
1 tsp
ground cumin
2 cups
low-sodium beef broth
1 398-mL can
black beans, (no need to drain)
3 tbsp
natural peanut butter
3 tbsp
chopped dark chocolate
2 tsp
1/2 cup

Instructions

  • Toss steak with 2 tbsp flour and salt in a bowl. Heat a large pot over medium-high. Add 1 tbsp oil, then the steak. Cook, stirring occasionally, until brown all over, 4 to 5 min. Transfer to a plate.
  • Reduce heat to medium. Add remaining 1 tbsp oil, then green pepper, onion and mushrooms. Cook, stirring occasionally, until onion starts to soften, 3 to 5 min. Add remaining 1 tbsp flour, garlic, chili powder and cumin. Stir for 1 min.
  • Pour in broth, beans and liquid. Bring to a boil, then reduce heat to medium-low. Simmer for
    5 min. Stir in steak, peanut butter, chocolate and sugar. Stir until chocolate melts, 1 to 2 min.
  • Ladle into bowls, and then top with sour cream. Serve with whole wheat tortilla chips.

Kitchen Tip: Make your own tortilla chips by stacking 6 small whole wheat tortillas, then slicing into 8 wedges each. Arrange on 2 baking sheets, then brush both sides of tortillas with 2 tsp canola oil. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until golden, 5 to 6 min.

Nutrition

Calories 364, Protein 27 g, Carbohydrates 26 g, Fat 18 g, Fibre 8 g, Sodium 636 mg. Excellent source of Folate
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