Slow-Cooker Black Bean-Mushroom Chili

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Slow-Cooker Black Bean-Mushroom Chili

 

1 pound dried black beans 2 1/2 cups, picked over and

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

4 1/2 cups mushrooms, wiped clean, trimmed and sliced

8 ounces tomatillos, husked, rinsed and coarsely

chopped

1/4 cup water

5 1/2 cups mushroom broth or vegetable broth, homemade

or canned

1 6-ounce can tomato paste

1 to 2 tablespoons minced canned chipotle peppers in

adobo sauce

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 black 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.

Meanwhile, combine olive 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.

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.

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. Serves 8.