Slow-Cooker Black Bean-Mushroom Chili

EatingWell


9
3
What's This?
Serving size 10
Total Time

Ingredients

1 lb dried black beans, (2 1/2 cups), rinsed1 Tbsp extra virgin olive oil¼ cup mustard seed2 Tbsp chili powder1 ½ tsp cumin seeds or ground cumin½ tsp cardamom seeds or ground cardamom2 medium onions, coarsely chopped1 lb mushrooms, wiped clean, trimmed and sliced8 oz tomatillos, husked, rinsed and coarsely chopped¼ cup water5 ½ cup mushroom broth or vegetable broth, homemade or canned6 oz can of tomato paste2 Tbsp minced canned chipotle peppers in adobo sauce1 ¼ cup grated Monterey Jack or pepper Jack cheese½ cup reduced-fat sour cream½ cup chopped fresh cilantro2 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 beans, discarding soaking liquid.
  2. Meanwhile, 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 1/4 cup water. Cover and cook, stirring occasionally, until 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 (with sauce); mix well.
  3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours.
  4. To serve, ladle the chili into bowls. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Pass lime wedges at the table.

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

Ingredient notes: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 10 Total

  • Calories 306
  • Calories from fat 90
  • Total Fat 10gm 15%
  • Saturated Fat 4gm 20%
  • Monounsaturated Fat 2gm
  • Sodium 415mg 17%
  • Total Carbohydrates 40gm 13%
  • Fiber 13gm 13%
  • Protein 18gm
  • Cholesterol 20mg 7%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Vegetarian, Vegetable, Bean & Legume, Mushroom, American, Southwestern, Easy, Slow Cooker, Winter, Fall, Tailgating, Super Bowl

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