Not only is Freecycle how I got my paws on my backup crock pot, it also gave me a ton of new recipes to try. The other day, I snagged a booklet of 71 recipe cards from Freecycler Lisa. (Thanks, Lisa!) I took out all of the recipes that I'm not brave enough to make (the seafood ones, unfortunately) and set aside the dessert-y ones (I'll get to them eventually). That left me with 50 dinner recipes.
I'll be traveling a lot in November and December, so crocking will be happening slightly less often. With that, I've decided that I'm abandoning the theme weeks for now. Instead, we're going to play a silly little game. Here's how it's going to work: Before I go to the grocery store, I'll ask the people who "like" me on Facebook to give me a random number. Then, I'll page through the booklet and crock said number. Easy, right? Right.
We started last night. Krista picked number 36. (Thanks, Krista!)
Number 36 in the stack of recipe cards was...
"Three-Bean Mole Chili" (6 quart pot)
~1 (15 oz) can chili beans in spicy sauce, undrained
~1 (15 oz) can pinto beans, rinsed and drained
~1 (15 oz) can black beans, rinsed and drained
~1 (14.5 oz) can chili-style diced tomatoes, undrained
~1 green bell pepper, diced
~1 onion, diced
~1/2 (beef, chicken, or veggie) broth (I used chicken because I had an open box in the fridge.)
~1/4 c mole paste
~1 lg garlic clove, minced
~2 t ground cumin
~2 t chili powder
~2 t ground coriander
Combine beans, tomatoes, pepper, onion, broth, mole, garlic, cumin, chili powder, and coriander.
Mix well.
Cover and cook on low for 6 hours.
6 servings.
Truth be told, I was a little nervous about this recipe. I've TRIED mole before and I wasn't a huge fan. I guess I just don't like stand alone mole because this chili is AMAZING! It's super flavorful and moderately spicy. Yum.
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