Three Bean Mole Chili
Jan. 28th, 2014 05:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksThree Bean Mole Chili
Ingredients:
1 can (15.5 ounces) chili beans in spicy sauce, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) Mexican or chili-style diced tomatoes, undrained
1 large green bell pepper, diced
1 small onion, diced
1/2 cup vegetable broth
1/4 cup prepared mole paste
2 tsp. minced garlic
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. ground coriander (optional)
Optional toppings: crushed tortilla chips, chopped cilantro, shredded cheese
Directions:
Combine all ingredients (other than toppings) in slow cooker and mix well. Cover and cook on low five to six hours. Serve with desired toppings.
Ingredients:
1 can (15.5 ounces) chili beans in spicy sauce, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) Mexican or chili-style diced tomatoes, undrained
1 large green bell pepper, diced
1 small onion, diced
1/2 cup vegetable broth
1/4 cup prepared mole paste
2 tsp. minced garlic
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. ground coriander (optional)
Optional toppings: crushed tortilla chips, chopped cilantro, shredded cheese
Directions:
Combine all ingredients (other than toppings) in slow cooker and mix well. Cover and cook on low five to six hours. Serve with desired toppings.
