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Potato Cheddar Soup
Learn how to cook the best Midwestern fare you've ever tasted, and all from the comforts of your own kitchen.
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
