3 Ingredients That Will Upgrade Your Chili + My DOÑA MARIA® Mole Chili Recipe

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Chili is often one of the common staples found on a family’s weekly dinner menu. I didn’t grow up eating it at home but when I finally starting eating chili–I was hooked! Then recently, I decided to make a chili recipe at home. My hope was for it to be as flavorful and robust as the ones at the numerous potlucks I’ve attended.

Well, I can honestly say I MADE my fave recipe. I’m happy it’s mine because I can make it whenever for whatever reason and enjoy it by myself (my husband doesn’t care for chili at all).

Mole Chili Recipe

Chili is fail proof. It has integral ingredients that need to be incorporated but overall you can wing it. You can add or subtract what you don’t want. Add more or less as you please. You can make it super thick or more soupy if you’d like. It’s all up to you.

Below I share 3 must have ingredients that will change how you eat your chili. And at the end of this post you’ll find my DOÑA MARÍA® Mole chili recipe.

Mole Paste Chili Recipe cheddar cheese avocado

Sharp Cheddar Cheese Chunks

I first learned about how intoxicating cheddar cheese chunks (say that 10 times really fast) are in chili when I went over a friend’s family dinner. Her mother’s chili was simple but yummy and with every bite I had a burst of my fave flavor. Cheese! It changed the whole game on me. So when I finally tried chili on my own I added some cubed sharp cheddar and realized I’d been missing out. I think the chunks are way better than the shredded, but either will do.


DOÑA MARÍA Mole paste chili recipe baked potato

DOÑA MARÍA® Mole paste

I’ll be honest and say that as much as I love Mexican food, I had never heard of mole sauce. Maybe I’ve had it and not realized it. At first glance it reminded me of the dark sauce on chicken flautas. Yum! As soon as I discovered the ingredients for this Mexican sauce I knew it would go really well in my chili recipe. Rich, flavorful and easy to use, it delivers a homemade flavor!

dona maria mole chlli recipe

The great thing about DOÑA MARÍA®’s Mole paste is that it saves you time and is a versatile sauce for any time of year. You simply stir the paste with broth or water to form a creamy sauce, then pour on top of your fave dishes. In my case, I added a couple of tsps right from the jar into my slowcookin’ chili and did a taste test. I opted for a slight hint of the mole for a nice balance. This mole paste reminds me of savory oatmeal peanut butter balls. I was able to taste the cocoa and the peanuts.

DOÑA MARÍA®’s Mole doesn’t have to be saved for special occasions and can be incorporated into your everyday meals. Instead of spending hours in the kitchen trying to build mole’s complex flavor, add it to your dish and you’re good to go!

Find recipes and learn more about DOÑA MARÍA® here.

mole sauce chili baked potato

Smoked Paprika

I’ve always used paprika on my baked potato wedges but while watching Rev Run’s Sunday Suppers I discovered something new. Justine kept talking about her obsession with smoked paprika and I had to have some! I use it in my chili to give it a smoky kick!


BONUS: Honey

A little hint of honey in your chili, will go a long way.

When I cook, I like to experiment with new and exciting ways to add a twist to an already delicious meal. Add these ingredients individually or altogether for one bomb chili explosion. Enjoy!


Mole Mexican Sauce

Mole Chili Recipe (Slow Cooker)
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  • 1 1/2 cup vegetable broth
  • 1/2 spanish onion, chopped
  • 1/2 red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 can pinto beans
  • 1 can black beans
  • 1 can kidney beans
  • 1 can diced tomatoes
  • 1/2 a can of tomato paste
  • 2 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 2 tsp honey
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp of pepper
  • 1 tsp DOÑA MARIA Mole paste


  1. Drain the pinto beans, black beans, and kidney beans.
  2. Pour vegetable broth, chopped spanish onion, chopped garlic, chopped red pepper, pinto beans, black beans, kidney beans, diced tomatoes, and tomato paste into a slow cooker.
  3. Stir until tomato paste blends in.
  4. I add each of the following ingredients one by one so I can taste test. No right or wrong way. Flavor intensity is a matter of preference.
  5. Add in chili powder, cumin, smoked paprika, honey, onion powder, garlic powder, pepper and stir.
  6. Pour more broth (or bean juice) into the slow cooker if you want it less chunky. Keep in mind that as it cooks it will thicken.
  7. Add DOÑA MARIA Mole paste. Taste and add more to your liking.
  8. Leave on low 6-8 hours or on high 3-4 hours.
  9. Stir and enjoy! Eat alone or on top of a baked potato with some yummy toppings.
  10. Optional toppings: sour cream, chia seeds, cilantro, cheddar cheese cubes, parsley, chives, scallions, avocado.
  11. Note: depending on the sodium content of your diced tomatoes and other canned items you may want to skip or add salt.

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