TLC Cooking "Three-Bean Mole Chili"

Three-Bean Mole Chili

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
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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

*Mole paste is available in the Mexican section of large supermarkets or in specialty markets.

PREPARATION:

Slow Cooker Directions

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.

This recipe appears in: Southwestern

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