Mole Turkey Chili

• 2 Tbsp olive oil (or enough to lightly coat the pan)
• 2 medium onions, diced
• 2 green bell peppers, diced
• 6 garlic cloves, minced
• 2 lbs ground turkey
• 1 packet La Preferida Taco Seasoning
• 2 -15oz cans La Preferida Kidney Beans, drained and rinsed
• 2-15oz cans La Preferida Black Beans, drained and rinsed
• 2 cans diced tomatoes (14.5 oz each, undrained)
• 2-12oz cartons La Preferida Mole Sauce; use both and adjust to taste)
• 1½ cups chicken stock (add more if you prefer a looser chili)
• Salt and black pepper, to taste

OPTIONAL

Shredded cheese
Sour cream or Mexican crema
Fresh cilantro
Lime wedges
Sliced jalapeños
Avocado or guacamole
Tortilla strips or chips

1. In large pot or Dutch oven over medium heat, drizzle olive oil. Add the diced onions and bell peppers. Sauté until softened and tender, about 4–5 minutes.
2. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground turkey and begin breaking it up with a spoon or spatula.
3. Once the turkey is partially broken up, sprinkle in the taco seasoning. Continue cooking until the turkey is browned and fully crumbled.
4. Stir in the diced tomatoes with their juices, drained kidney beans, drained black beans, and both boxes of mole sauce. Mix well to fully incorporate the mole.
5. Pour in the chicken stock and stir. Bring the chili to a gentle boil, then reduce heat to low. Simmer for 20–30 minutes, or until it reaches your preferred thickness. Add more stock if needed.
6. Season with salt and black pepper to taste.
7. Add your favorite garnishes and enjoy!Serving Ideas:
   Ladle over rice or quinoa
   Serve with warm tortillas or cornbread
   Top with crunchy tortilla strips for chili bowls
   Use as a filling for burritos or stuffed bell peppers