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Foodie 411

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Slow-Cooker Black Bean-Mushroom Chili

This Recipe Is:

WebMD Recipe from EatingWell.com

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

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.
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.
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.
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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com