Slow-Cooker Black Bean-Mushroom Chili

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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.

Nutritional Information
(per serving)

Calories 306
Total Fat 10g
Saturated Fat 4g
Cholesterol 20mg
Sodium 415mg
Total Carbohydrate 40g
Dietary Fiber 13g
Sugars --
Protein 18g
Calcium --

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  • 10

Ingredients

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

Preparation

Step 1

*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. 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.

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