This mushroom chili is a super delicious slow cooker meal. Prepare the dish and let it sit and cook for a few hours and you're set!
3755553 pc: eating well
Ingredients:
  • 1 pound dried black beans, (2½ cups), rinsed
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup mustard seeds
  • 2 tablespoons chili powder
  • 1½ teaspoons cumin seeds, or ground cumin
  • ½ teaspoon cardamom seeds, or ground cardamom
  • 2 medium onions, coarsely chopped
  • 1 pound mushrooms, sliced
  • 8 ounces tomatillos - husked, rinsed and coarsely chopped
  • ¼ cup water
  • 5½ cups mushroom broth, or vegetable broth
  • 1 6-ounce can tomato paste
  • 1-2 tablespoons minced canned chipotle peppers in adobo sauce
  • ½ cup chopped fresh cilantro
  • 2 limes, cut into wedges
  Instructions:
  • Soak beans overnight in 2 quarts water. (OR 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, set aside. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 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, 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 a sprinkling of cilantro. Serve with lime wedges.