Three-Bean Mole Chili
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 10 minutes
Serves 4 people
Categories: Main dish, meatless
Ingredients
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) chili beans in spice sauce, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) Mexican or chili-style diced tomatoes, undrained
- 1 large green bell pepper, diced
- 1 small onion, diced
- 1/2 cup beef, chicken, or vegetable broth
- 1/4 cup prepared mole paste
- 2 t ground cumin
- 2 t ground coriander
- 2 t chili powder
- 2 t minced garlic
- crushed tortilla chips (optional)
- Chopped cilantro (optional)
- Shredded cheese (optional)
Directions
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Combine beans, tomatoes, with juice, bell pepper, onion, broth, mole paste, cumin, coriander, if desired chili powder and garlic in the Crock-pot slow cooker
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mix well
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Cover and cook on low 5-6 hours or high 1-2 hours or until vegetables are tender
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Serve with chips, cilantro, or cheese, if desired