Slow Cooker Vegan Mole Chili

Treat your taste buds to the rich and flavorful experience of this Slow Cooker Vegan Mole Chili. Packed with wholesome ingredients like beans, vegetables, and aromatic spices, this chili is a comforting and satisfying meal option. Plus, it’s incredibly easy to make in the slow cooker, making it perfect for busy weeknights or cozy weekends at home.

This Slow Cooker Vegan Mole Chili is not only delicious but also nutritious. The combination of beans and vegetables provides a good source of protein, fiber, vitamins, and minerals. The mole sauce adds a depth of flavor and richness to the chili, making it a truly satisfying meal.

I love making this chili for dinner, especially on cold winter nights. The aroma of the spices and vegetables filling the house as it cooks is simply irresistible. Whether I’m serving it with cornbread for a cozy night in or bringing it to a potluck with friends, this chili is always a hit.

Cuisine: Mexican

Number of Servings: 6

Prep Time: 15 minutes

Cooking Time: 6-8 hours on low, 3-4 hours on high

Total Time: 6 hours 15 minutes – 8 hours 15 minutes

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 onion, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Equipment/Utensils Required:

• Slow cooker
• Cutting board
• Knife
• Wooden spoon
• Serving bowls

Instructions:

1. In the slow cooker, combine the black beans, kidney beans, diced onion, diced bell peppers, minced garlic, diced tomatoes, vegetable broth, unsweetened cocoa powder, chili powder, ground cumin, smoked paprika, salt, and pepper.
2. Stir to combine all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
4. Taste and adjust seasoning with salt and pepper if necessary.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Nutritional Information (per serving):

• Calories: 280
• Total Fat: 2g
• Saturated Fat: 0g
• Carbohydrates: 52g
• Fiber: 16g
• Protein: 16g

Slow Cooker Vegan Mole Chili

jenny

Warm up with a bowl of this comforting Vegan Slow Cooker Pinto Bean Soup. Made with wholesome ingredients like pinto beans, vegetables, and flavorful spices, this soup is both nutritious and delicious. It's the perfect meal to cozy up with on a chilly day and is sure to satisfy your cravings for something hearty and filling.

Print Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 280 kcal

Ingredients

  

• 2 cans 15 oz each black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 onion diced
• 2 bell peppers diced
• 3 cloves garlic minced
• 1 can 14 oz diced tomatoes
• 1 cup vegetable broth
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

 

• In the slow cooker, combine the black beans, kidney beans, diced onion, diced bell peppers, minced garlic, diced tomatoes, vegetable broth, unsweetened cocoa powder, chili powder, ground cumin, smoked paprika, salt, and pepper.
• Stir to combine all ingredients.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
• Taste and adjust seasoning with salt and pepper if necessary.
• Serve hot, garnished with fresh cilantro and lime wedges.

Notes

Nutritional Information (per serving):

• Calories: 280
• Total Fat: 2g
• Saturated Fat: 0g
• Carbohydrates: 52g
• Fiber: 16g
• Protein: 16g

Keyword chili, Slow cooker, vegan