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