Slow-Cooker Black Bean-Mushroom Chili

Since Husband has class one night a week we have to try to come up with meals that are quick when I get home from work. We've decided to revisit our crock pot with this meal and we were not disappointed!! There were so many good flavors in this dish that you do not even notice the lack of meat. I would say the strongest flavor is the adobo but this dish is very mild and full of great flavor. The best part... Lots of left overs! 5 out of 5 stars!

Source: Eating Well

Serves: 10

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

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.
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.

Amount Per Serving

Calories: 306

Fat: 10 g

Cholesterol: 20 mg

Sodium: 415 mg

Carbohydrate: 40 g

Fiber: 13 g

Protein: 18 g