Sun Ovens in W.C.

Canned beans and prepared mole sauce eliminate almost all the prep work for this satisfying vegetarian chili.

Three-Bean Vegetarian Mole Chili

(adapted for the Sun Oven from Crock-Pot Best Loved Slow Cooker Recipes)

1 can (15 1/2-ounces) chili beans in spicy sauce, undrained

1 can (15 1/2-ounces) pinto beans, rinsed and drained

1 can (15 1/2-ounces) black beans, rinsed and drained

1 can (14 1/2-ounces) Mexican style diced tomatoes, undrained

1 green bell pepper, seeded and diced

1 onion, diced

1/2 cup vegetables broth

1/4 cup prepared mole paste

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons chili powder

Optional toppings: shredded cheese, sour cream, chopped onion


Set Sun Oven out to preheat.

Combine all the ingredients in a large pot. Stir to combine. Cover and cook in the Sun Oven until the peppers and onion are tender, about 1 hour.

Makes 4 to 6 servings.

2 teaspoons ground coriander

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