Food & Recipes

     Slow-Cooker Black Bean-Mushroom Chili

                

This Recipe Is:

Vegetarian, 

Vegan, 

Contains citrus 

 

  Nutritional Information

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Makes: 10 servings

Serving Size: generous 1 cup each

• Calories306
• Fat10 g
  • Saturated fat4 g
  • Mono Fat2 g
• Cholesterol20 mg
• Carbohydrates40 g
  • Dietary fiber13 g
• Protein18 g
• Sodium415 mg

 

Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.

Ingredients

Prep: 25 Minutes | Total Time: 6 hours, 30 Minutes

• 1 pound
  dried black beans (2 1/2 cups), rinsed
• 1 tablespoon
  extra-virgin olive oil
• 1/4 cup
  mustard seeds
• 2 tablespoons
  chili powder
• 1 1/2 teaspoons
  cumin seeds, or ground cumin
• 1/2 teaspoon
  cardamom seeds, or ground cardamom
• 2 medium
  onions, coarsely chopped
• 1 pound
  mushrooms, sliced
• 8 ounces
  tomatillos, husked, rinsed and coarsely chopped
• 1/4 cup
  water
• 5 1/2 cups
  mushroom broth, or vegetable broth
• 1 6-ounce can
  tomato paste
• 1-2 tablespoons
  minced canned chipotle peppers in adobo sauce
• 1 1/4 cups
  grated Monterey Jack, or pepper Jack cheese
• 1/2 cup
  reduced-fat sour cream
• 1/2 cup
  fresh cilantro, chopped
• 2 
  limes, cut into wedges

Instructions

1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.
2. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.
3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges.

Tip

Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.