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Winter Recipe: Slow-Cooker Black Bean and Mushroom Chili

If you’re participating in our Better Body Resolution—and we hope all of you are!—our blog is full of recipes to show you that transforming your life doesn’t require giving up delicious, flavorful food. Right now, we’re focusing on healthy winter recipes featuring your favorite seasonal flavors.

Our first winter recipe for 2015 is Slow-Cooker Black Bean and Mushroom Chili. Try it on your next meal day and let us know what you think, and don’t forget to subscribe to the blog below for more recipes and the latest Yoli info!

 

Slow-Cooker Black Bean-Mushroom Chilichili

 

Ingredients

1 pound dried black beans, (2 1/2 cups), rinsed

1 tablespoon extra-virgin olive oil

1/4 cup mustard seeds

2 tablespoons chili powder

1 1/2 teaspoons cumin seeds, or ground cumin

1/2 teaspoon cardamom seeds, or ground cardamom

2 medium onions, coarsely chopped

1 pound mushrooms, sliced

8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped

1/4 cup water

5 1/2 cups mushroom broth, or vegetable broth

1 6-ounce can tomato paste

1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)

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

 

Preparation

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 the beans, discarding soaking liquid.

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 water. Cover and cook, stirring occasionally, until the 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; mix well.

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

Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 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 the beans are creamy to bite, about 3 hours.

 

About the Author
Yoli began back in 2009 with one goal in mind: to transform lives. Through lifestyle improvement systems, natural health products, strong community relationships, and financial programs Yoli is able to transform lives physically, emotionally, and financially. Yoli means "to live" in the Aztec language and that's what we want everyone to be able to do.