EatingWell Slow-Cooker Black Bean-Mushroom Chili
 
slow-cooker black bean-mushroom chili 
 
| prep time: 25 minutes plus 1 1/4 hours soaking time 
| slow-cooker time: 5-8 hours 
| to make ahead: the chili will keep, covered, in the refrigerator for 
up to 2 days or in the freezer for up to 3 months. thaw in the refrigerator, 
if necessary, and reheat on the stovetop or in a microwave. 
| ease of easy 
 
earthy mushrooms, tomatillos and a subtle layering of spices combine to give 
this full-bodied vegetarian chili a deep complexity of flavor. note that 
dried beans need to be soaked before going into the slow cooker. once that's 
done, the chili can gently bubble for hours, adding flexibility to your 
schedule. (photo: page 213.) 
 
1 lb.  dried black beans (2 1/2 cups), picked over and rinsed
1 Tbsp  extra-virgin olive oil 1/4 cup mustard seeds
2 Tbsp  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, wiped clean, trimmed and sliced (4 1/2 cups)
8 oz.  tomatillos, husked, rinsed and coarsely chopped
1/4 cup  water
5-1/2 cup  mushroom broth or vegetable broth, homemade (page 67) or canned
1   6ounce can tomato paste
1 - 2 Tbsp  minced canned chipotle peppers in adobo sauce
1-1/4 cup  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 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 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. 
 
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. 
 
makes 10 servings, generous 1 cup each. 
 
  per serving: 310 calories; 10 g fat (4 g sat, 2 g mono); 20 mg cholesterol;
40 carbohydrate; 18 g protein; 13 g fiber; 414 mg sodium.
 
nutrition bonus: 53% dv fiber, 187 mcg folate (47% dv), 743 mg potassium 
(37% dv), 4 mg iron (25% dv). 
 
*stovetop start to finish: 4 1/2 hours 
 
in step 2, increase broth to 8 1/2 cups. omit step 3. add the beans to the 
dutch oven; cover and simmer the chili gently over low heat, stirring 
occasionally, until beans are creamy to bite, about 3 hours. 
 
 
 
 
the essential eatingwell cookbook edited by patsy jamieson 
published by the countryman press september 2004 
favorites from eatingwell, the magazine of food & health 
for more information, visit www.eatingwell.com or www.writtenvoices.com. 
 
 
 
-- 
(ID: 6151) Mirror: rec.food.recipes: Fri, Sep 17, 2004


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