Dinner

Slow-Cooker Black Bean and Mushroom Chili is for Dinner.

Slow-Cooker Black Bean and Mushroom Chili takes several minutes to prepare.

Slow-Cooker Black Bean and Mushroom Chili takes several minutes to cook.

Slow-Cooker Black Bean and Mushroom Chili makes 10 servings.

The ingredients for Slow-Cooker Black Bean and Mushroom Chili are:

1 pound dried black beans, picked over and rinsed
1 T EVOO
1/4 cup mustard seeds
2 T chili powder
1.5 t cumin
.5 t cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, wiped clean, trimmed and sliced
8 oz tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5.5 cups mushroom or veggie broth
6 oz tomato paste
1-2 T minced chipotle peppers in adobo sauce
Fresh cilantro, chopped for garnish
LIme wedges for garnish

Here is how you make Slow-Cooker Black Bean and Mushroom Chili:

Soak dried beans overnight in 2 quarts water. Drain and discard water.Combine oil, mustard seeds, chili powder, cumin & cardamom in 5- to 6-quart Dutch oven. Place over high heat and stir until sizzling, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until veggies are juicy, about 6 to 7 minutes. Uncover and stir often until juices evaporate, 10 to 15 minutes. Add broth, tomato paste, chipotles w/sauce. Mix well. Place beans in slow cooker. Pour hot mixture over, turn heat to high, place lid and cook until beans are creamy 5 to 8 hours.Serving Size: Makes 10 generous 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user NOELLESCHUCK.

The nutritional information for Slow-Cooker Black Bean and Mushroom Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 161.7

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 449.4 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 7.9 g
• Protein: 8.8 g