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Slow Cooker Black Bean Mushroom Chili
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Brief Description
A filling and robust dish that satisfies when it's cold outside; a healthy crockpot meal for the family.
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Main Ingredient
black beans
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Category: Vegetarian
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 480 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
NOTE: You can find tomatillos (which are tart, plum-size green fruits that look like small, husk-covered green tomatoes) in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.
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Posted By: groovybeets
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Posted On: Oct 30, 2014
Number of Servings:
Ingredients:
- 1 pounds - dried black beans, (2-1/2 cups) OR 4 cans black beans rinsed well
- 1 tablespoons - extra-virgin olive oil
- 1/4 cups - ground mustard seeds
- 2 tablespoons - chili powder
- 1 1/2 teaspoons - ground cumin
- 1/2 teaspoons - ground cardamom
- 2 - medium onions coarsely chopped
- 1 pounds - mushrooms sliced
- 8 ounces - tomatillos, (see Note) husked, rinsed, coarsely chopped
- 1/4 cups - water
- 5 1/2 cups - mushroom broth OR vegetable broth
- 1 cans - 6-ounce tomato paste
- 2 tablespoons - minced canned chipotle peppers in adobo sauce
- 1/2 cups - plain greek yogurt
- 1/2 cups - chopped fresh cilantro
- 2 - limes, cut into wedges
Directions:
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. (OR use 4 cans of black beans - requiring no soaking at all, just drain and rinse well).
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.
Nutritional facts, per serving: 306 calories; 10 grams fat (4 grams saturated, 2 grams monounsaturated); 20 milligrams cholesterol; 40 grams carbohydrates; 18 grams protein; 13 grams fiber; 415 milligrams sodium; 735 milligrams potassium.
Nutrition Bonus: Fiber (52% daily value), Folate (47% daily value), Iron (22% daily value), Potassium (21% daily value).
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