Dinner: Slow-Cooker Mole Chili

The rich bitterness of cocoa balances the lively zest from salsa and chipotle chili powder in this classic Mexican chili.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Slow-Cooker Mole Chili

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 lb lean (at least 80%) ground beef
2 medium onions, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (28 oz) diced or whole (coarsely chopped) tomatoes, undrained
1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
2 cans (15 to 16 oz each) pinto beans, undrained
2 tablespoons unsweetened baking cocoa
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 to 2 teaspoons chipotle chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup chopped fresh cilantro

Instructions

In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

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