Three-Bean Mole Chili
Prep Time 10 minutes
Cook Time 5 to 6 hours (LOW) • 1 to 2 hours (HIGH)
Makes 4 to 6 servings
|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|
*Mole paste is available in the Mexican section of large supermarkets or in specialty markets.
- Combine beans, tomatoes with juice, bell pepper, onion, broth, mole paste, cumin, chili powder, coriander, if desired, and garlic in slow cooker; mix well.
- Cover; cook on LOW 5 to 6 hours.
- Serve with desired toppings.
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