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id 699
Name Slow Cooker Black Bean & Mushroom Chili
Main Dish Category Meatless Main Dish
Secondary Dish Category Soups and Stews,
Main Ingredient Black Beans
Other Ingredient Mushroom
Number of People 10
List of Ingredients 1 lb. dried black beans, about 2 1/2 cups, rinsed

1 T extra-virgin olive oil

1/4 cup mustard seeds

2 T chili powder

1 1/2 tsp. cumin seeds, or ground cumin

1/2 tsp. cardamom seeds, or ground cardamom

2 medium onions, coarsely chopped

1 lb. mushrooms, sliced

8 oz. tomatillos, husked, rinsed and coarsely chopped

1/4 cup water

5 1/2 cups beef broth

6 oz. can tomato paste

1 to 2 T. minced canned chipotle peppers in adobo sauce

1 1/4 cups grated Monterey Jack cheese or pepper jack cheese

1/2 cup reduced-fat sour cream

1/2 cup chopped fresh cilantro

2 limes, cut into wedges
Description Soak beans overnight in 2 quarts of water (see alternative below).  Drain beans, discarding soaking liquid.



Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5 to 6 quart Dutch overn.  Place over high heat and stir until the spices sizzle, about 30 seconds.  Add onions, mushrooms, tomatillos and waer.  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, sour cream and a sprinkling of cilantro.  Serve with lime wedges.
Time 25 minutes prep and total 6 to 9 hours
Cooking Type CrockPot
Difficulty (1-5) 2
Notes Alternative to soaking:  Place beans and 2 quarts of water in a large pot.  Bring to a boil and boil for 2 minutes.  Remove from heat and let stand for 1 hour.



Stove Top Variation (about 4  1/2 hours):  Increase broth to 8 1/2 cups.  Omit 3rd step  and add 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.



Per generous 1-cup serving:  306 calories, 10 g fat, 4 g saturated, 20 mg cholesterol, 40 g carbohydrates, 18 g protein, 13 g fiber, 415 mg sodium, 735 mg potassium
Origin www.eatingwell.com
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