Vegan Slow Cooker Idaho® Potato and Bean Mole

Vegan Slow Cooker Idaho® Potato and Bean Mole

Kathy Hester
Food Blogger
Healthy Slow Cooking

Yield: 4-6 servings


Chili Puree Ingredients
Sauce Ingredients
Slow Cooker Ingredients


  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.
  3. 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. Take the pan off the burner and set aside for later.
  4. Heat the oil in a large sauté pan over medium-high heat. Once hot add the onions and sauté until translucent.
  5. Stir in the garlic, cumin, allspice and cinnamon and cook another 2-3 minutes, until the spices become fragrant.
  6. 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.
  7. Add the potatoes, beans and the sauce ingredients to your 3 to 4-quart slow cooker. Cook on low 7-9 hours on low or 4 hours on high.
    • Note: If you may be home late add an extra ¼ cup water to make sure the filling doesn't burn.
  8. Serve over rice, in tacos or burritos.