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

Cook Time 5

Total Time 5 30

Servings 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

US Customary - Metric

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