Easy Three-Bean Mole Chili Recipe | 4-6 Servings

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

PREPARATION:

Slow Cooker Directions

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