Ingredients Jump to Instructions ↓

  1. 1 pound dried black beans, (2 1/2 cups), rinsed

  2. 1 tablespoon extra-virgin olive oil

  3. 1/4 cup mustard seeds

  4. 2 tablespoons chili powder

  5. 1 1/2 teaspoons cumin seeds, or ground cumin

  6. 1/2 teaspoon cardamom seeds, or ground cardamom

  7. 2 medium onions, coarsely chopped

  8. 1 pound mushrooms, sliced

  9. 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped

  10. 1/4 cup water

  11. 5 1/2 cups mushroom broth, or vegetable broth

  12. 1 6-ounce can tomato paste

  13. 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)

  14. 1 1/4 cups grated Monterey Jack, or pepper Jack cheese

  15. 1/2 cup reduced-fat sour cream

  16. 1/2 cup chopped fresh cilantro

  17. 2 limes, cut into wedges

Instructions Jump to Ingredients ↑

  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. 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. 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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