Slow Cooker Black Bean-Mushroom Chili
Prep Time
20minutes
Cook Time
5 to 8hours
Prep Time
20minutes
Cook Time
5 to 8hours
Ingredients
Optional garnishes:
Instructions
  1. Soak beans overnight in 2 quarts water, at least 6 hours. (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.
  3. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add the broth, tomato paste, and chipotles; mix well.
  4. Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetables mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
  5. Garnish each serving with cheese, a dollop of sour cream, and a sprinkling of cilantro. Serve with lime wedges.
  6. Stovetop variation: Total: 4 1/2 hours. In Step 2, increase broth to 8 1/2 cups. Omit Step 3. Add the beans to the Dutch oven with the vegetables; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.
Recipe Notes

*Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes.  Find them in the produce section of the grocery store near the tomatoes.  Remove the outer husk and rinse them well before using.

Recipe from http://www.delish.com/recipefinder/slow-cooker-black-bean-mushroom-chili-recipe-4408, retrieved May 2012.