Slow Cooker Loaded with Veggies Mole Chili

There’s no such thing as too many chili recipes in my book. Don’t be intimidated by the long list of ingredients, this is very easy to make.

My other half avoids most veggies and that’s why I mince the veggies in this recipe. You can chop them if you like the texture better and you don’t have to hide anything. Feel free to look in your fridge and add or substitute what you have for what the recipe calls for.

This recipe calls for canned beans, but you can always use some that you cooked in the slow cooker. You can even cook the beans the night before in the slow cooker if you aren’t using kidney beans (* see note below), and then add the other ingredients in the morning.

*Raw kidney beans contain a toxin called phytohaemagglutinin, which is destroyed by boiling for at least ten minutes. So kidney beans must be boiled before adding to the slow cooker. But remember you can finish them in the slow cooker after they have been boiled for 10 minutes on the stove.

Slow Cooker Loaded with Veggies Mole Chili (gluten-free)

Prep time: 15 minutes
Cooking Time: 6 – 8  hours

  • 2 cans cooked kidney beans
  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 1/2 red bell pepper, minced
  • 1 yellow squash, minced
  • 1 small eggplant,minced
  • 1 handful kale or other greens, chopped finely
  • 1 handful mushrooms, minced
  • 1 – 15 oz.can diced tomatoes or 1 1/2 cups fresh (I used one with lime and green chilies)
  • 1 tsp. oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. powdered chilies or cayenne (if you don’t like spicy foods start with less)
  • 1/2 t lime zest, finely grated
  • 1 Tb cocoa powder (or 1 oz. grated unsweetened chocolate)

The night before: Chop onions, pepper and mince the garlic. Go ahead and cut the squash, eggplant, mushrooms and kale.

In the morning: Add everything to the slow cooker and cook 8 hours on low.

Serve over steamed brown rice, in burritos or tacos, or just plain topped with fresh chopped cilantro.

Comments

  1. Great blog! I love all the healthy recipes. Thanks!

  2. Wow, I cannot tell you how fantastic this recipe sounds! Thanks for sharing. Also, I agree, there is no such thing as too many chili recipes.

  3. Is this supposed to have pre-made Mole in it? If so, how much? If not, why is it in the title? Is it because of the cocoa powder? The mole I’m familiar with has peanut butter in it along with some other ingredients. Sounds good either way……

  4. Kathy Hester (geekypoet) says:

    Panda,

    While it’s not a traditional mole, I do use that term as a nod to the chocolate in it. I’m sure if you have some pre-made mole it would work too.

  5. Yumm! I didn’t have onion or kale so I left those out. I did use a pinch of cinnamon – not sure I could even tell – but it came out fantastic! Nice change from my traditional vegan chili. If you do dairy – it’s also good with a little Greek Yogurt stirred in. Thanks for the recipe!

  6. That looks great! My crockpot is getting a lot of work this summer as it is too hot to turn on the oven. I absolutely can’t wait for your cookbook!

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