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Glazed Maple Acorn Squash
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Three-Bean Mole Chili
Prep Time: 10 minutes
Cook Time: 5 to 6 hours (LOW) • 1 to 2 hours (HIGH)
Yield: Makes 4 to 6 servings
Ingredients:
1
can (about 15 ounces) chili beans in spicy sauce, undrained
1
can (about 15 ounces) pinto beans, rinsed and drained
1
can (about 15 ounces) black beans, rinsed and drained
1
can (about 14 ounces) Mexican or chile-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
teaspoons ground cumin
2
teaspoons chili powder
2
teaspoons ground coriander (optional)
2
teaspoons minced garlic
Toppings: crushed tortilla chips, chopped cilantro or shredded cheese
Preparation:
1.
Combine beans, tomatoes with juice, bell pepper, onion, broth, mole paste, cumin, chili powder, coriander, if desired, and garlic in slow cooker; mix well.
2.
Cover; cook on LOW 5 to 6 hours.
3.
Serve with desired toppings.
This recipe appears in:
Southwestern
