Quick Summary: A unique twist on chili that uses Mexican mole sauce (homemade or prepared) for depth and complexity. The chocolate and chile notes of mole transform ordinary turkey chili into something special. Perfect for using leftover holiday turkey. Freezes beautifully for busy weeknight dinners. Slow cooker or stovetop. Prep: 15 min | Cook: 2-4 hours | Serves: 10
Jump to: RECIPE | What Kind of Turkey? | Homemade vs Prepared | Ingredients | Step by Step | Slow Cooker Method | FAQ
What is Mole?
Mole, pronounced ”MOH-lay” is a reddish-brown Mexican sauce typically made by roasting a variety of chile peppers and simmering with onion, chocolate (not in all moles), sesame or pumpkin seeds, and other spices.
Adding mole sauce to turkey chili on a whim after Thanksgiving one year was one of those things that worked so well it became a permanent recipe in my mole recipe collection. The complex flavors of mole, with its dried chiles, chocolate, and warming spices, elevate what could be ordinary chili into something memorable.
You can use homemade mole sauce, prepared mole paste from a jar, or even a DIY mole spice blend whisked into the broth. I’ve tested all three approaches, and they all produce excellent chili. The prepared pastes I brought back from Oaxaca work particularly well.
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What Kind of Turkey to Use?
This chili works with a range of turkey types. Here are the most common:
- Leftover holiday turkey: A mix of dark and white meat adds the most depth. Shred or cut into bite-sized pieces.
- Store-bought turkey breast: Purchase a package of turkey breast and cut into cubes. It becomes tender during the long cooking time.
- Ground turkey: Works well if you prefer that texture. Brown it first until no longer pink before adding other ingredients.
- Combination: Last but not least, you can even combine both ground beef and ground turkey to add a little more depth.
The long cooking time tenderizes any cut, so don’t worry about starting with perfectly tender meat.
Mole Sauce Options
An easy recipe for an excellent mole sauce can be made with a mole spice blend if you don’t want to roast and peel the peppers.
All three approaches work. The prepared paste is the best balance of quality and convenience for most cooks.
- Homemade mole rojo: The best option if you have time. My easy mole rojo recipe using a spice blend takes about 30 minutes.
- Prepared mole paste: Excellent shortcut. Look for mole rojo, mole negro, or mole coloradito. Whisk the paste into chicken broth before adding to the chili. I’ve had good results with pastes from Oaxaca and several Amazon brands.
- Mole spice blend: The quickest option. Add 2-3 tablespoons of mole spice blend directly to the chili along with a tablespoon of peanut butter for richness.
I bought some excellent prepared mole pastes in Denver and from Amazon. Here are my favorites:
Ingredients and Substitutions
Here are the ingredients used in the recipe below, with ideas for substitutions following the photo:
As noted above, prepared mole paste can be substituted for homemade mole rojo sauce. Other common substitutions might include:
- Packaged turkey breast instead of leftover turkey pieces
- Bell peppers instead of (or in addition to) carrots
- A mole spice blend instead of mole sauce
- Cojita or other cheese instead of queso fresco
- Kidney beans instead of black beans
- Vegetable broth or homemade turkey broth instead of chicken bouillon
How to Make Turkey Mole Chili (Step by Step)
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
Another Mexican chili recipe to try is this Mexican chili with Butternut Squash (no mole in this recipe).
Slow Cooker vs Stovetop
This is a one-pot meal and the end result doesn’t depend on whether you cook it in a crockpot or on the stovetop. The process is the same: add all the ingredients to the pot, stir, and cook.
- Slow cooker: Add all ingredients, set to low for 4-6 hours. Walk away. This is ideal when you want dinner ready when you get home.
- Dutch oven: Bring to a boil, reduce heat, simmer covered for 2 hours. This allows you to taste and adjust throughout cooking.
The slow cooker has the advantage of being able to set it and then leave and do other things.
The Dutch oven has the advantage of being able to taste and adjust at various stages of cooking. I prefer the Dutch oven, but I work in my home so it is easy to tend it.
Freezing and Reheating
This chili freezes exceptionally well, which makes it perfect for batch cooking.
To freeze: Let chili cool completely. Portion into freezer-safe containers (I use quart containers for family-sized portions). Seal tightly. Freeze up to 3 months.
To reheat: Thaw overnight in the refrigerator. Reheat on stovetop or in microwave until heated through. Add a splash of broth if it’s too thick.
The mole flavor actually deepens after freezing and reheating. This chili tastes even better the second time.
Serve with fresh crumbled cheese, sour cream, or chopped scallions.
FAQ
Mole paste is concentrated and needs to be dissolved in broth or water. Mole sauce is ready to use. If using paste, whisk it into warm broth until smooth before adding to the chili.
Yes. Leftover rotisserie chicken works well. Or use boneless, skinless chicken thighs, cut into pieces
Moderately. Traditional mole has gentle heat, not aggressive spiciness. The complexity comes from the blend of flavors, not from intense heat.
Mole rojo and mole negro both work well. Rojo is slightly brighter; negro is deeper and more chocolatey. Either is excellent.
Crumbled cotija or queso fresco, sour cream, chopped scallions, fresh cilantro. Warm tortillas on the side.
Check out this complete guide to stocking your pantry for Mexican cooking, from everyday meals to holiday celebrations.
Turkey Chili with Mole Sauce
Equipment
- ladel
Ingredients
- 2 ½ pounds leftover turkey meat chopped or shredded; can use purchased turkey breast also
- 1 large onion chopped
- 3 large carrots peeled and chopped
- 2-3 cloves garlic minced
- 1 28-ounce can diced tomatoes
- 2 cups chicken broth fresh or canned
- 1 teaspoon kosher salt or to-taste
- 2 15-ounce cans black beans drained
- 1 cup mole paste
- ½ cup Cojita cheese crumbled as garnish
- 1 cup sour cream optional
- chopped scallions optional for garnish
Instructions
- Chop the onions and cut the carrots into bite-size pieces.Add all of the ingredients except the cheese and sour cream to a dutch oven or to the slow cooker. Stir everything together.In the slow cooker turn it on to low and cook for 4 hours. In the dutch oven, bring everthing to a boil, reduce heat and simmer over med-low heat for 2 hours or until turkey is no longer pink and ingredients are all melded together.2 1/2 pounds leftover turkey meat, 1 large onion, 3 large carrots, 2-3 cloves garlic, 1 28-ounce can diced tomatoes, 2 cups chicken broth, 1 teaspoon kosher salt, 2 15-ounce cans black beans, 1 cup mole paste
- If you are freezing, let the chili cool completely and then package into smaller containers and seal tightly. Freeze for up to 3 months.To reheat, thaw the chili in the fridge and reheat in the microwave or on the stovetop.
- Serve with crumbled Mexican cheese, sour cream and chopped scallions.1/2 cup Cojita cheese, 1 cup sour cream, chopped scallions
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