Spicy black bean mushroom chili
Print Add to Collection

Spicy Black Bean Mushroom Chili

A delicious vegetarian alternative to meat-based chilies
Course Meal
Cuisine Vegetarian
Keyword Chipotle in Adobo Sauce, Chipotle Pepper
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 10 servings
Calories 290kcal

Ingredients

  • 5 1/2 cups vegetable broth
  • 4 cans black beans 15 ounce cans, rinsed thoroughly
  • 1 pound crimini mushrooms or baby bella mushrooms, sliced
  • 4 tomatillos husked, rinsed, and chopped
  • 2 white onions chopped
  • 1 1/4 cups grated Mexican or Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 cup cilantro chopped
  • 1 can tomato paste 6 ounce can
  • 1/4 cup mustard seeds
  • 1/4 cup water
  • 2 to 3 tablespoons chili powder top end for more heat
  • 1 to 2 tablespoons chipotle peppers in adobo sauce minced, top end for more heat
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 2 limes wedged

Instructions

  • In a Dutch oven, combine the oil, chili powder, cardamom, mustard seeds, and cumin. Heat the oil and spices on high for 30-seconds, stirring constantly.
  • When spices start to sizzle, add the water, chopped tomatillos, chopped onions, and sliced mushrooms. Cover the Dutch oven and cook the mix for 5 to 7 minutes. Stir occasionally.
  • Uncover Dutch oven and stir the mix often until much of the liquid in the oven evaporates. This typically takes 10 to 15 minutes.
  • Mix in the vegetable broth along with the minced chipotle and tomato paste.
  • Place the rinsed black beans in a 5-quart slow cooker and pour the vegetable mix over top. Stir to mix them together.
  • Cover and slow cook on high for 5 to 8 hours.
  • Use cheese, sour cream, and lime as garnish.

Video

Notes

Try sprinkling some lightly crushed tortilla chips over top of the chili to add a crunch to the meal. The chili tastes great right from the slow cooker, but for a thicker (and spicier) chili, let it cool and then refrigerate it overnight. Adapted from The Essential EatingWell Cookbook (2004).

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 743mg | Potassium: 881mg | Fiber: 11g | Sugar: 6g | Vitamin A: 795IU | Vitamin C: 11.5mg | Calcium: 183mg | Iron: 3.7mg