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Black Bean Mushroom Vegetarian Chili in a Slow Cooker Recipe

Black bean chili vegetarian slow cooker recipeIt’s that time of year again. I know I can use my slow cooker year-round, but I find I put it away when summer arrives, and take it out again when the temperatures drop. This vegetarian slow cooker recipe is just screaming to be made on a crisp fall day, and you can make it time and again over the fall and winter months.

Healthy Vegetarian Slow Cooker Recipe

Black Bean Mushroom Chili in a Slow Cooker
When I look at this recipe I think cozy, comforting, warming, and nourishing.
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Ingredients
  1. 2 1/2 cups dried black beans, rinsed
  2. 1 tablespoon extra-virgin olive oil
  3. 1/4 cup mustard seeds
  4. 2 Tablespoons chili powder
  5. 1 1/2 teaspoons cumin seeds, or ground cumin
  6. 1/2 teaspoon cardamom seeds, or ground cardamom
  7. 2 medium onions, coarsely chopped
  8. 1 pound mushrooms, sliced
  9. 8 ounces tomatillos, husked, rinsed and coarsely chopped *
  10. 1/4 cup water
  11. 5 1/2 cups mushroom broth, or vegetable broth
  12. 1 6-ounce can tomato paste
  13. 1-2 tablespoons minced canned chipotle peppers in adobo sauce (I don't like spicy, so I skip this)
  14. 1 1/4 cups grated Monterey Jack, or pepper Jack cheese (optional--I skip the cheese, but you could also use a dairy-free cheese substitute like Daiya)
  15. 1/2 cup reduced-fat sour cream (optional--I skip this too)
  16. 1/2 cup fresh cilantro, chopped (optional--I love cilantro, but not everyone does; it's a love it or hate it herb)
  17. 2 limes, cut into wedges
Instructions
  1. Soak beans overnight in 2 litres of water.
  2. Drain the beans, discarding soaking liquid (unless you want your chili to be very gassy!)
  3. Combine oil, mustard seeds, chili powder, cumin and cardamom in a pot.
  4. Place over high heat and stir until the spices sizzle, about 30 seconds.
  5. Add onions, mushrooms, tomatillos and water.
  6. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes.
  7. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes.
  8. Add broth, tomato paste and chipotles; mix well.
  9. Place the beans in a 4.7 L or larger slow cooker.
  10. Pour the hot vegetable mixture over the beans.
  11. Turn heat to high.
  12. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
If you want
  1. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro.
  2. Serve with lime wedges.
Notes
  1. * Apparently, if you can't find fresh tomatillos, you can either look for canned ones or use under-ripe tomatoes and add lime juice
Acupuncture, TCM, natural health, Vancouver, BC http://www.activetcm.com/
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