Categories: Mexican

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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