Recipe: Crockpot Black Bean Mushroom Chili

CROCKPOT BLACK BEAN MUSHROOM CHILI

1 lb dried black beans (2 1/2 cups), rinsed
1 tbsp extra virgin olive oil
1/4 cup mustard seeds
2 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp ground cardamom
2 medium onions, coarsely chopped
1 lb mushrooms trimmed and sliced (4 1/2 cups)
1/2 lb tomatillos, husked and coarsely chopped
1/4 cup water
5 1/2 cups broth
1 (6 ounce) can tomato paste
1 to 2 tbsp minced canned chipotle peppers in adobo sauce
FOR SERVING:
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

TO PREPARE THE BEANS:
Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to boil and boil for 2 minutes. Remove from heat and let stand 1 hour) Drain beans, discard soaking liquid.

TO MAKE THE CHILI:
Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5-6 quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds.

Add onions, mushrooms, tomatillos and 1/4 cup of water to spices. Cover and cook, stirring occasionally until vegetables are juicy, 5-7 minutes. Uncover and stir often until the juices evaporate and vegetables are lightly browned 10-15 minutes.

Add broth, tomato paste and chipotle chili (with sauce) mix well.

Place the drained beans in a 5-6 qt slow cooker. Pour the hot sauce over the beans. Turn heat to high. Put the lid on and cook until beans are creamy to bite, 5 to 8 hours.

TO SERVE:
Ladle chili into bowls and garnish with cheese, sour cream and cilantro and lime wedges.

Makes 10 servings, generous 1 cup each
Source: Eating Well magazine, Winter 2004