Three-Bean Mole Chili

(from cocoabliss’s recipe box)

Cocoabliss tip: Substitute cocoa powder, chili powder, chili flakes, balsamic vinegar and oil for mole paste. Use red wine instead of broth.

Source: Crock-Pot Cookbook (from RecipeThing user kintyre)

Prep time: 10 minutes
Cook time: 120 minutes
Serves 4 people

Categories: chili, crock-pot

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

  1. 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.

  2. Mix well.

  3. Cover and cook on low 5-6 hours or high 1-2 hours or until vegetables are tender.

  4. Serve with chips, cilantro, or cheese, if desired.

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