the most amazing vegan chili ever

Name: The most amazing vegan chili ever
Prep time: 5 min
Cook time: 6 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 can(s) pinto beans, rinsed and drained; 1 can(s) chili beans in spicy sauce, undrained; 1 can(s) black beans, rinsed and drained; 1 can(s) mexican or chili-style diced tomatoes, undrained; 1 large green pepper, diced; 1 small onion, diced; 1/2 cup(s) vegetable broth; 1/4 cup(s) mole paste; 2 teaspoon(s) ground cumin; 2 teaspoon(s) ground coriander (optional); 2 teaspoon(s) chili powder; 2 teaspoon(s) minced garlic; - toppings: crushed tortilla chips, chopped fresh cilantro or shredded cheese

(1 RATING)

55 Pinches 4 Photos

Joan Hunt

Youngsville, NC

Updated on Jun 15, 2011

mole paste is available in the Mexican section of large supermarkets or in specialty markets. I found mole in all four of the chain supermarkets in our area where we live. so it should be easy to find or if you cant find it in your area supermarket try to find a Mexican market in your area or try ordering it online. I have tried to make my own mole sauce however for the amount of sauce you have to make verses how much you need to use in each recipe their was too much waist to make it worth it for me. but if you have a recipe for your own mole that will work too.

Rate

these corn strips are great for soups and salads

prep time 5 Min

cook time 6 Hr

method ---

yield 4-6 servings

Ingredients

1 can pinto beans, rinsed and drained
1 can chili beans in spicy sauce, undrained
1 can black beans, rinsed and drained
1 can mexican or chili-style diced tomatoes, undrained
1 large green pepper, diced
1 small onion, diced
1/2 cup vegetable broth
1/4 cup mole paste
2 teaspoons ground cumin
2 teaspoons ground coriander (optional)
2 teaspoons chili powder
2 teaspoons minced garlic
- toppings: crushed tortilla chips, chopped fresh cilantro or shredded cheese

How To Make the most amazing vegan chili ever

Step 1

Combine beans, tomatoes with juice, bell pepper, Onion, broth, mole, cumin, chili powder,garlic and coriander, if desired, in slow cooker; mix well.

Step 2

Cover; cook on low 5-6 hours or until vegetables are tender.
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