This Vegan Slow Cooker Mole with Potatoes and Beans is simple to prepare and full of flavor. Make the chile sauce ahead of time, assemble in the morning, and let the slow cooker do the rest.
But Isn’t Mole Hard to Make?
If you’ve never made a vegan slow cooker mole before, it may seem intimidating, but the technique is straightforward. The key is dried chilies: toast them briefly, remove stems and seeds, rehydrate in hot water, then puree them into a rich sauce. Once you have the chile puree, the rest comes together easily. There are many mole variations—this one focuses on potatoes and beans cooked gently in the slow cooker for a comforting, hands-off meal.
Where Can I Buy Dried Chilies?
Most grocery stores stock dried chilies in the international aisle. You can also find them at Latin markets or online. For this recipe, guajillo and ancho chilies are used for depth and mild heat. If you prefer a spicier result, add a dried chipotle or mora pepper.
This post was created in partnership with the Idaho Potato Commission. Potatoes are the star in this recipe and make it hearty and satisfying.
How Do I Make Vegan Slow Cooker Mole?
Start by opening the dried chilies and discarding the stems, seeds, and ribs. Wearing gloves can prevent chili oil from getting on your hands and accidentally touching your face. Toast the chilies in a dry skillet until fragrant—avoid burning them—then rehydrate in simmering water for about 10 minutes. After they’re softened, transfer them to a blender with the other sauce ingredients and puree until smooth.
The blended mole sauce is the most involved step, and it yields a silky, complex base. Combine the sauce with chopped Idaho® potatoes and cooked beans in a 3- to 4-quart slow cooker. Cook on low for 7 to 9 hours, or on high for about 4 hours. If you expect to be home late, add an extra 1/4 cup water to prevent the mixture from reducing too much or sticking.
How Do I Serve Vegan Slow Cooker Mole with Potatoes and Beans?
This mole is versatile. Serve it over rice, spoon it into warm tortillas, or roll it into burritos. Set out toppings so everyone can customize their plates: fresh greens (spinach or lettuce), diced tomatoes, sliced red onion, salsa, guacamole, and extra chopped herbs all work well. Large flour tortillas make for satisfying burritos, while rice or simple bowls are great for a cozy weeknight dinner.
Vegan Slow Cooker Idaho® Potato and Bean Mole
6 to 8 servings
Ingredients
chili puree ingredients:
- 2 dried ancho chili peppers
- 2 dried guajillo chili peppers
- 1/2 dried chipotle or mora chile pepper, optional for more heat
- water to cover chili peppers
sauce ingredients:
- 1 to 2 tablespoons olive oil, or dry sauté for oil-free
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups water
- 1/2 cup chili cooking water (from rehydrating chilies)
- 1 bouillon cube
- 2 tablespoons nutritional yeast
- 1/3 cup blanched almonds
- 1 ounce unsweetened dark chocolate
- 1 tablespoon agave nectar or maple syrup
- 2 teaspoons dried oregano
- salt, to taste
for the slow cooker:
- 4 cups Idaho® potatoes, peeled and chopped
- 1 can kidney beans, rinsed and drained (or 1 1/2 cups cooked)
- 1 can pinto or black beans, rinsed and drained (or 1 1/2 cups cooked)
Instructions
- Toast the dried chilies in a dry skillet over medium heat until fragrant, taking care not to burn them.
- Let chilies cool, then remove seeds, stems, and ribs. Place the chile flesh in a small saucepan, cover with water, bring to a boil, then simmer 10 minutes to rehydrate. Remove from heat and set aside.
- Heat the oil in a large sauté pan over medium-high heat. Add the chopped onion and cook until translucent. Stir in garlic, cumin, allspice, and cinnamon; cook 2–3 minutes until fragrant.
- Use tongs or a slotted spoon to transfer the rehydrated chilies to a blender. Add the onions, garlic, water, chili cooking water, bouillon, nutritional yeast, almonds, chocolate, agave or maple syrup, oregano, and blend until smooth. Taste and add salt as needed.
- Add the potato pieces, both types of beans, and the blended sauce to a 3–4 quart slow cooker. Cook on low for 7–9 hours or on high for about 4 hours.
- If you expect to be home late, add an extra 1/4 cup water to prevent the filling from drying out or sticking.
- Serve the mole over rice, or fill tacos and burritos with the potato-and-bean mixture. Offer toppings like lettuce or spinach, tomatoes, red onion, salsa, and guacamole.
Nutrition Information
Amount Per Serving
Calories 323Saturated Fat 2gSodium 945mgCarbohydrates 55gFiber 14gSugar 10gProtein 15g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
While exploring new recipes, consider trying a spicy peanut enchilada variation for another flavorful, plant-based meal.