A delicious vegetarian chili with spice flavors of Mole Negro.
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Heat oil in a small saucepan. Add Oaxacan Mole Negro sauce starter and heat until bubbling and very fragrant, about 30 seconds. Degalze pan with 1 cup sater and bring to a simmer. Remove from heat and set aside.
Combine vegetable blend, appaloosa beans, and mole sauce in slow cooker. Add coconut sugar, salt and remaining 7 cups water. Stir well, and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. Check beans for doneness and cook longer if needed. 30 minutes before serving, add the pumpkin pieces and allow to rehydrate in chili. Season to taste. Serve with starch and or toppings of your choice.