Ok, you asked for it. Here it is. I should give credit, of course, to The Essential Eating Well Cookbook for the original version of this recipe, which I’ve modified quite a bit.
They called it: Slow-Cooker Black Bean-Mushroom Chili
Ingredients: [Less hot recommendations in brackets]
- 2 cans of black beans
- Extra virgin olive oil
- 1/4 cup mustard seeds [half that]
- 2 tbls. chili powder [half that]
- 1 1/2 teas. cumin seeds [half that]
- 1/2 teas. cardamom seeds [half that]
- 2 medium onions, coarsely chopped
- 1 pound mushrooms, sliced
- 8 oz. tomatillos, chopped
- 1/4 cup water
- 5 1/2 cups mushroom or veggie broth
- 1 6-oz. can tomato paste
- 1-2 tbls. minced canned chipotle peppers in abobo sauce [a LOT less than this]
- 1 1/4 cups grated pepper jack
- 1/2 cup sour cream
- 1/2 cup chopped cilantro
- 2 limes, wedged
- Combine oil, mustard seeds, chili powder, cumin, cardamom in Dutch oven or large soup pan. 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 vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and veggies are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles with sauce [or not!]. Mix well.
- Cook on med-high for 10-15 minutes. Add beans and cook until heated.
- To serve, ladle chili into bowls. Garnish with cheese, dollop of sour cream, and cilantro. Squeeze lime wedges into soup.
Makes a lot, so best to serve up with friends.
Sorry no pictures–we ate it all. Enjoy!