Black Bean Chili Slow Cooker Recipe

There are a lot of bean-packed chili recipes, but this chili takes things up a notch with an abundance of meaty mushrooms. Vegetarian friendly and a perfect weekday meal.

Prep Time
< 15 minutes
Cook Time
6+ hours
Servings
5
Ingredients:
    • 2 ½ cups black beans
    • 1 tablespoon extra-virgin olive oil
    • ¼ cup mustard seeds
    • 2 tablespoons chili powder
    • 1 ½ teaspoons cumin seeds, or ground cumin
    • ½ teaspoon cardamom seeds, or ground cardamom
    • 2 medium onions, coarsely chopped
    • 1 pound mushrooms, sliced
    • 8 ounces tomatillos, husked, rinsed, and coarsely chopped
    • ¼ cup water
    • 5 ½ cups mushroom broth, or vegetable broth
    • 1 can (6-ounces) tomato paste
    • 1 to 2 tablespoons minced canned chipotle peppers in adobo sauce
    • 1 ¼ cups grated Monterey Jack, or pepper Jack cheese
    • ½ cup reduced-fat sour cream
    • ½ cup chopped fresh cilantro
    • 1 limes, cut into wedges
    • Drain the liquid from the black beans.

Instructions:

 

  1. In a saucepan over medium-high heat, combine olive oil, mustard seeds, chili powder, cumin, and cardamom, and stir until the spices sizzle, about 30 seconds.
  2. Add onions, mushrooms, tomatillos, and water
  3. Cover and cook, until the vegetables are juicy, 5 to 7 minutes, stirring occasionally.
  4. Remove cover and stir until juices evaporate and vegetables are browned.
  5. Add broth, tomato paste, and chipotle peppers.
  6. Transfer contents to your Crockpot® Slow Cooker and add beans.
  7. Cover and cook on LOW for 6 to 8 hours.
  8. Serve in bowls garnished with cheese, sour cream, cilantro and lime juice.
  9. Enjoy!

 

Soups And Stews
American
Vegetable
Slow Cooker