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Vegan Slow Cooker Potato and Bean Mole

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Vegan Slow Cooker Potato and Bean Mole

Welcome to another sponsored post for the Idaho Potato Commission. I love working with them because they are great people, and I get to cook with potatoes. That’s a win-win every time! I have a super-flavorful recipe for a Vegan Slow Cooker Potato and Bean Mole for you just in time for the weekend.

If you haven’t made mole before, you might be a little intimidated, but it’s so much easier than you think it is. You will need to find dried chili peppers. Many regular grocery stores will have packages of them in their international section. In fact, I just got some from my local Aldi’s. You can also get them online or at a Latin grocery. In my area, that’s Compare Foods.

Vegan Slow Cooker Idaho® Potato and Bean Mole

Once you have those chilies right in your hand, you need to open them up and take out the seeds and stems. The chilies we are using here aren’t very hot, but you can always wear gloves to make sure you don’t transfer the chili oils anywhere unpleasant. I always seem to want to touch my eye.

Next you’ll toast them in a dry skillet until they become fragrant. Then you’ll put them in a pan of water and reconstitute them. After cooking, they will puree easily and smoothly with the other mole ingredients in your blender.

See how easy that is? And it’s the hard part. I love this recipe!

Vegan Slow Cooker Idaho® Potato and Bean Mole

All you have to do is mix the sauce with the cut potatoes and cooked beans and cook on low 7 to 9 hours in your crockpot. When you come home, you can either steam some rice or break out the tortillas.

Vegan Slow Cooker Idaho® Potato and Bean Mole

I like to have a variety of toppings out on the table. You could do a few or all of these: spinach, lettuce, tomatoes, red onions, salsa, guacamole, and a variety of salsas. This is a hearty dinner that’s perfect for a winter night.

7 reviews

Vegan Slow Cooker Idaho® Potato and Bean Mole

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Serves 6 to 8 servings     adjust servings

Ingredients

    chili puree ingredients

    • 2 dried ancho chili peppers
    • 2 dried guajillo chili peppers
    • 1/2 dried chipotle or mora chile pepper, optional to make it hotter
    • water to cover chili peppers

    sauce ingredients

    • 1 to 2 tablespoons olive oil (or dry saute to make oil-free)
    • 1 medium onion, chopped
    • 4 cloves garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cinnamon
    • 1 1/2 cups water
    • 1/2 cup chili cooking water (see instructions)
    • 1 bouillon cube
    • 2 tablespoons nutritional yeast
    • 1/3 cup tablespoons blanched almonds
    • 1 ounce unsweetened dark chocolate
    • 1 tablespoon agave nectar or maple syrup
    • 2 teaspoons dried oregano
    • salt, to taste

    for the slow cooker

    • 4 cups Idaho® potatoes, peeled and chopped
    • 1 can kidney beans, rinsed and drained (or 1 1/2 cups homemade)
    • 1 can pinto or black beans, rinsed and drained (or 1 1/2 cups homemade)

    Instructions

      Prepare the chilies:

      1. Toast the chiles in a dry skillet over medium heat. You don't want to overcook or burn them, just to dry them out a bit and cook until they become fragrant.
      2. Let cool, then remove the seeds, stem and ribs and discard. Place the flesh of the pepper in a small saucepan and cover with water. Bring to a boil, then lower heat and simmer for 10 minutes to reconstitute. Then take the pan off the burner and set aside for later.
      3. Heat the oil in a large saute pan over medium-high heat. Once hot add the onions and saute until translucent. Stir in the garlic, cumin, allspice and cinnamon and cook another 2 to 3 minutes, until the spices become fragrant.
      4. Use tongs or a slotted spoon to carefully remove the reconstituted peppers and put them in your blender with all of the sauce ingredients EXCEPT for the salt. Blend until smooth, taste, add salt and taste again.
      5. Add the Idaho® potatoes, beans and the sauce ingredients to your 3 to 4-quart slow cooker. Cook on low 7 to 9 hours on low or 4 hours on high.
      6. Note: If you may be home late add an extra ¼ cup water to make sure the filling doesn't burn.
      7. Serve over rice, in tacos or burritos.

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      Comments

      8. Kathy,
        This sounds yummy. Your sauce is so smooth and on point. I was always under the impression that mole is going to be a messy, difficult thing. So I just used to leave it for the professional. This recipe looks extremely inviting. Just a question, I do not own a slow cooker. How can I adapt this recipe for stove top / oven?
        Thank you, Cheers!

        Reply

        • You would add the sauce, beans and potatoes to a covered saucepan and simmer until the potatoes are tender. You will probably need to add extra water since you’ll probably get more evaporation.

          Reply

      9. I see that you add cinnamon to this recipe, but I don’t see how much. Can you let me know … this looks dee-lish and we’re collecting the ingredients so we can try it out. 🙂

        Reply

          • We made it last night and it was perfect … rich, complex and delicious! And, you were right … the chiles were the hardest part, and not all that hard at all. We included toasted pepitas in our “toppings” and served it with a tortilla. Thank you for sharing such wonderful and nutritious vegan options with us … I used to tuck my crock pot in the closet between uses, now it stays out on the kitchen counter awaiting your next recipe!

            Reply

        • They would not be good to use in this. You really need the mild chilies called for to make the base. You could add a little Szechuan dried chili to make the mixture hotter though. If you just used them though it would be too hot for 98% of people to eat.

          Reply

      14. How do I alter this to be UWL compliant? Can I use white beans or a roasted onion in place of the blanched almonds & how many dates can be used as a substitute for the maple syrup? Thank You!

        Reply

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