Vegan Slow Cooker Potato and Bean Mole -

healthyslowcooking.com

The Purple Vegan

subheading: CHILI PUREE INGREDIENTS:

2 dried ancho chili peppers

2 dried guajillo chili peppers

½ dried chipotle or mora chile pepper, optional to make it hotter

water to cover chili peppers

subheading: SAUCE INGREDIENTS:

1 to 2 tablespoons olive oil (or dry saute to make oil-free)

1 medium onion, chopped

4 cloves garlic, minced

½ teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

1 ½ cups water

½ cup chili cooking water (see instructions)

1 bouillon cube

2 tablespoons nutritional yeast

⅓ cup tablespoons blanched almonds

1 ounce unsweetened dark chocolate

1 tablespoon agave nectar or maple syrup

2 teaspoons dried oregano

salt, to taste

subheading: FOR THE SLOW COOKER:

4 cups Idaho® potatoes, peeled and chopped

1 can kidney beans, rinsed and drained (or 1 ½ cups homemade)

1 can pinto or black beans, rinsed and drained (or 1 ½ cups homemade)

Directions at healthyslowcooking.com

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