FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

Slow-Cooker Black Bean-Mushroom Chili

The Essential EatingWell Cookbook, Ed. by Patsy Jamieson

Makes 10 servings, generous 1 cup each
Prep Time:
25 Minutes plus 1¼ Hours soaking time
Slow-Cooker Time:  5-8 Hours
To Make Ahead: The chili will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop or in a microwave.
Ease of Preparation: Easy

Earthy mushrooms, tomatillos and a subtle layering of spices combine to give this full-bodied vegetarian chili a deep complexity of flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule.
 

INGREDIENTS

    • 1 pound dried black beans (2½ cups), picked over and rinsed
    • 1 tablespoon extra-virgin olive oil
    • 1/4 cup mustard seeds
    • 2 tablespoons chili powder
    • 1½ teaspoons cumin seeds or ground cumin
    • 1/2 teaspoon cardamom seeds or ground cardamom
    • 2 medium onions, coarsely chopped
    • 1 pound mushrooms, wiped clean, trimmed and sliced (4½ cups)
    • 8 ounces tomatillos, husked, rinsed and coarsely chopped
    • 1/4 cup water
    • 5½ cups mushroom broth or vegetable broth, homemade or canned
    • 1 6-ounce can tomato paste
    • 1-2 tablespoons minced canned chipotle peppers in adobo sauce
    • 1¼ 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
     

DIRECTIONS

1. 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. 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. 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. 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.
 

*Stovetop Method: Start to Finish: 4½ Hours
In Step 2, increase broth to 8½ cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until beans are creamy to bite, about 3 hours.
 

NUTRITION
Per Serving:
310 Calories; 10 g Fat (4 g sat, 2 g mono); 20 mg Cholesterol; 40 g Carbohydrate; 18 g Protein; 13 g Fiber; 414 mg Sodium.
Nutrition Bonus: 53% DV Fiber, 187 mcg Folate (47% DV), 743 mg Potassium (37% DV), 4 mg Iron (25% DV)

 

 

RELATED RECIPES

   VEGETARIAN BEAN RECIPES >>>>>    ·    Apple Bean Bake (Crockpot)    ·    Bean, Beer & Vegetable Puff Pie   ·    Black Bean Cakes, Tomato Salsa    ·    Black Beans w/Corn & Tomatoes    ·    Black Beans with Figs    ·    Black Bean Pie    ·    Black Bean Soup    ·    Black Bean Stuffed Cabbage    ·    Borlotti Beans, Greek Vegetarian    ·    Caribbean Black Beans    ·    Caribbean Pink Beans    ·    Chili, Black Bean Chili    ·    Chili, Black Bean & Veggie Chili    ·    Chili, Chickpea & Turnip    ·    Chili, Chunky Meatless Chili    ·    Chili, Espresso Black Bean Chili    ·    Chili, Rice House 2 Bean Chili    ·    Chili, Slow Cooker Black Bean    ·    Chili, Veggie Chili    ·    Chili, Vegetarian Chili    ·    Chili, Wheat Berry Chili    ·    Creole Rice Bean Soup    ·    Chipotle Black Bean Soup    ·    Coconut Beans    ·    Dominican Stewed Red Beans    ·    Fire Roasted Tomato Bean Chili    ·    5 Minute Bean Vegetable Saute    ·    Garbanzo Bean Burgers    ·    Kidney Beans with Apples    ·    Maple Rum Baked Beans    ·    Meatless Baked Beans    ·    New Orleans Red Beans    ·    Papaya Black Beans and Rice    ·    Spicy Red Beans, Brown Rice    ·    Vegetarian Black Bean Tacos    ·    Vegetarian Slow Cook Red Beans    ·    White Beans & Spinach   


  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.