Slow-Cooker Black Bean-Mushroom Chili Recipe

Name: Slow-Cooker Black Bean-Mushroom Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, (see Ingredient Note), 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, (see Ingredient Note); 1 1/4 cups grated Monterey Jack, or pepper Jack cheese; 1/2 cup reduced-fat sour cream; 1/2 cup chopped fresh cilantro; 2 limes, cut into wedges

Servings: persons

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, (see Ingredient Note), 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, (see Ingredient Note)
1 1/4 cups grated Monterey Jack, or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges

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
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
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
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.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Cooker Black Bean-Mushroom Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Black Bean-Mushroom Chili

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