Monday, March 5, 2012

Black Bean and Mushroom Chili

With some recipes you really find your self at a loss for words, and I would classify this chili as one of those receips.  The combination of ingredients are not to be believed - beans and mushrooms combine for an earthy feel while the mustard seeds add an unexpected surprise of flavor you don't normally find in a bean soup.

Then there is the added bonus of it being prepared in the crockpot.  Get it ready, press go and dinner will be ready when you get home.

Bo loves most soups served with rice (as opposed to cornbread like I usually want with chili) but this is such a hearty offering that I think it goes perfectly well with a short-grain brown rice.

Slow-Cooker Black Bean-Mushroom Chili (Adapted from Eating Well) 
  • 1 pound dried black beans, (2 1/2 cups), 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 medium onion, coarsely chopped
  • 1 pound baby portabello mushrooms, sliced
  • 8 ounces tomatillos, husked, rinsed and coarsely chopped
  • 1/4 cup water
  • 5 1/2 cups vegetable broth
  • 1 6-ounce can tomato paste
  • 1-2 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
  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 the beans, discarding soaking liquid.
  2. Combine oil, mustard seeds, chili powder and cumin 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. 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.
  3. 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.
  4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. 

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