A friend of ours sent us this Cooking.com meat free recipe to try out.Â I love that Angela and I (along with our families) have become “official” taste testers for meat free recipes.
My oldest son, Owen, and I loved this recipe.Â The rest of the family not so much – which I expected since they don’t like black beans.Â I had a back up pasta dish for them.Â This recipe made a large amount of chili – I ended up freezing half of it for Owen and I to eat at a later date.Â And that was after taking out some to eat as left-over’s the next day at lunch.Â Â I would say for a family of 4 you could easily half the recipe and have plenty for everyone.
Slow-Cooker Black Bean-Mushroom Chili
|1 pound dried black beans, picked over and rinsed|
|1 tablespoonÂ Â extra-virgin olive oil|
|1/4 cup mustard seeds|
|2 tablespoons chili powder|
|1 1/2 teaspoons cumin seeds or ground cumin|
|1/2 teaspoonÂ Â cardamom seeds or ground cardamom|
|2Â Â medium onions, coarsely chopped|
|1 poundÂ Â mushrooms, wiped clean, trimmed and sliced (4 1/2 cups)|
|8 ouncesÂ Â tomatillos, husked, rinsed and coarsely chopped (about 4 tomatillos)|
|1/4 cupÂ Â water|
|5 1/2 cupsÂ Â mushroom broth or vegetable broth, homemade or canned|
|1 6-ounce canÂ Â tomato paste|
|1-2 tablespoonsÂ Â minced canned chipotle peppers in adobo sauce|
|1 1/4 cupsÂ Â grated Monterey Jack or pepper jack cheese|
|1/2 cupÂ Â reduced-fat sour cream|
|1/2 cupÂ Â chopped fresh cilantro|
|2Â Â limes, cut into wedges|
1.Â 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.
2.Â 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.
3.Â 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.
4.Â 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.
Happy Eating and keep those recipe suggestions coming!