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)


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.


  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.

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