Description
Created for rsc#12. Mmm, complex flavors, healthy, tasty, good. While i made this vegetarian, you can make this with pork or chicken if you want. Mix and match any veggies you have on hand and clean out the pantry while you're at it. I think beans, corn and olives would go nicely in this as well. I chopped my veggies large and chunky. This would probably work great in a crock pot also.
Ingredients
- Frozen Dark Sweet Cherries
- White Onion
- Garlic Cloves
- Diced Tomatoes With Green Chilies
- Vegetarian Broth
- Natural-style Peanut Butter
- Sugar-free Chocolate Syrup
- Whole Wheat Flour
- Chili Powder
- Sweet Paprika
- Splenda Sugar Substitute
- Salt
- Dried Oregano
- Ground Cinnamon
- Ground Allspice
- Ground Coriander
- Ground Black Pepper
- Ground Cloves
- Tabasco Sauce
- Olive Oil
- Red Onion
- Bell Peppers
- Potatoes
- Zucchini
- Yellow Squash
- Balsamic Vinegar
- Cooked Rice
- Chopped Tomato
- Cilantro
- Feta Cheese
Instructions
- In a blender, puree sauce ingredients
- Add last cup of broth and blend until combined
- In a large pot, heat olive oil over medium heat, add onion and bell peppers, saute until softened, about 5 minutes
- Stir in mole sauce and potatoes, bring to a boil, turn down heat and simmer for 45 minutes
- Stir in zucchini, yellow squash and vinegar
- Simmer until they are crisp tender, about 10 minutes
- Adjust salt and splenda to taste
- Serve over cooked rice and top with chopped tomatoes, cilantro, and feta cheese