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Slow-Cooker Black Bean-Mushroom Chili

  • 10servings
  • 375minutes
  • 306calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 1/4 cup(s) mustard seeds

  4. 2 tablespoon(s) chili powder

  5. 1 1/2 teaspoon(s) cumin seeds or ground cumin

  6. 1/2 teaspoon(s) cardamom seeds or ground cardamom

  7. 2 medium onions , coarsely chopped

  8. 1 pound(s) mushrooms , sliced

  9. 8 ounce(s) tomatillos (see Tips & Techniques) , husked, rinsed and coarsely chopped

  10. 1/4 cup(s) water

  11. 5 1/2 cup(s) mushroom broth or vegetable broth

  12. 1 can(s) (6 ounce) tomato paste

  13. 1 tablespoon(s) minced canned chipotle peppers in adobo sauce (see Tips & Techniques)

  14. 1 1/4 cup(s) grated Monterey Jack or pepper Jack cheese

  15. 1/2 cup(s) reduced-fat sour cream

  16. 1/2 cup(s) 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.

  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.

  5. Carb Servings: 2 starch, 2 1/2 vegetable, 1 medium-fat protein, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Fiber (52% daily value), Folate (47% dv), Iron (22% dv), Potassium (21% dv).

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