Slow-Cooker Black Bean-Mushroom Chili
Recipe from EatingWell

Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.

Slow-Cooker Black Bean-Mushroom Chili

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  • 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 
  • 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
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.

Ingredient notes: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
Equipment: 5- to 6-quart slow cooker
Nutrition information
Per Serving: cal. (kcal) 306, Fat, total (g) 10, chol. (mg) 20, sat. fat (g) 4, carb. (g) 40, Monosaturated fat (g) 2, fiber (g) 13, pro. (g) 18, sodium (mg) 415, Potassium (mg) 735, iron (mg) 3.96, Vegetables () 2.5, Starch () 2, Medium-Fat Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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