Easy Everyday Slow Cooker Recipes by Donna-Marie Pye


Let’s face it…back-to-school time is more hectic! We homeschool and although I am quite happy with that choice, it does leave me more tired by the end of the day! Yes, I am already missing those lazy summer beach days. But, my slow-cooker is a great thing to have! Especially in the Fall! I received a great cook book called Easy Everyday Slow Cooker Recipes by Donna-Marie Pye and I love this gorgeous, full-color book! It has more than 80 photographs and 200 recipes! I love that it features the best of North American regional cuisine and globally inspired dishes, representing cultures from around the world.

Some of my favorite recipes in the book are the Soup and Chili recipes. The Mexican Chicken Tortilla Soup (on page 42) is delicious and the Holy Mole Chili is too good for words! (pg. 86). I can’t wait to try all the other recipes in this book!

Here’s the Holy Mole Chili recipe!


Courtesy of Easy Everyday Slow Cooker Recipes by Donna-Marie Pye, 2014 © www.robertrose.ca Reprinted with publisher permission.

Holy Mole Chili, page 86, vegetarian

Makes 4 to 6 servings

With its notes of cumin, cinnamon and chocolate playing off the gentle spices, this meatless chili combines the best of a mole sauce and a Cincinnati-style chili. Its rich body makes it a seriously satisfying dinner any night of the week.

  • Minimum 4-quart slow cooker

4  cloves garlic, minced          4

1  large green bell pepper, diced       1

1  onion, finely chopped         1

1  can (19 oz/540 mL) diced tomatoes, with juice     1

1  can (14 oz/398 mL) baked beans   1
in tomato sauce

2 cups  cooked or canned romano or pinto beans     500 mL
(see page 84), drained and rinsed

2 cups  cooked or canned black beans           500 mL
(see page 84), drained and rinsed

1 tbsp  chili powder    15 mL

2 tsp    ground cumin  10 mL

2 tsp    ground coriander        10 mL

1⁄4 cupmole paste (see tip, at left)    60 mL

1⁄2 cupvegetable or chicken broth     125 mL

Crushed tortilla chips, chopped fresh cilantro, shredded Cheddar cheese (optional)

  1. In slow cooker stoneware, combine garlic, green pepper, onion, tomatoes with juice, beans in tomato sauce, romano beans, black beans, chili powder, cumin and coriander.
  2. In a bowl, combine mole paste and broth. Using a fork, gently stir together into a thin sauce. Stir into bean mixture.
  3. Cover and cook on Low for 5 to 6 hours or on High for 21⁄2 to 3 hours, until vegetables are tender and chili is bubbling. Serve topped with tortilla chips, cilantro and cheese (if using).

Make Ahead

This dish can be assembled up to 12 hours in advance. Prepare through step 2, cover and refrigerate overnight. The next day, place stoneware in slow cooker and proceed with step 3.



If you can’t find mole paste, substitute 1 tbsp (15 mL) unsweetened cocoa powder and 1⁄2 tsp (2 mL) ground cinnamon.


Note: Mole paste is a rich, dark, reddish brown sauce used in many Mexican poultry dishes. It is a smooth cooked blend of onions, garlic, several varieties of chiles, ground seeds (such as pumpkin or sesame) and a small amount of Mexican chocolate, which adds richness without being overly sweet. You can find mole paste in the Mexican foods section of the supermarket or in specialty stores.

For more information and to purchase the book, go to www.roberttose.ca   You can also purchase on Amazon!

Self Disclosure: I received a free book to facilitate this feature. Photo/Recipe credit is stated above.



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