Black Bean and Mushroom Chili


1 Picture

Prep Time
15 Minutes
Cook Time
8 Hour (s)

Filled with hearty vegetables, this smoky and spiced chili is a healthy and filling meal. The sweetness of tomatoes and the robust flavor of chipotle peppers, along with black beans and mushrooms blend for a full-bodied chili that will satisfy everyone.


2 1/2 cups black beans
1 tablespoon extra-virgin olive oil
•1/4 cup mustard seeds
•2 tablespoons chili powder
•1 1/2 teaspoons cumin seeds, or ground cumin
•1/2 teaspoon cardamom seeds, or ground cardamom
•2 medium onions, coarsely chopped
•1 pound mushrooms, sliced
8 ounces tomatillos, husked, rinsed and coarsely chopped
•1/4 cup water
•5 1/2 cups mushroom broth, or vegetable broth
•1 (6-ounce) can tomato paste
•1 to 2 tablespoons minced canned chipotle peppers in adobo sauce
1 1/4 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


1. Drain liquid from black beans.
2. Select the Brown/Sauté function and set to medium.
3. Combine olive oil, mustard seeds, chili powder, cumin and cardamom in your Multi-Cooker.
4. Stir until the spices sizzle, about 30 seconds.
5. Add onions, mushrooms, tomatillos and water.
6. Cover and cook, until the vegetables are juicy, 5 to 7 minutes. Stir occasionally.
7. Remove cover and stir until juices evaporate and vegetable are browned.
8. Then add broth, tomato paste and chipotle peppers.
9. Select Start/Stop to switch to Slow Cooker function.
10. Add beans, cover and cook on high for 5 to 8 hours.
11. Serve in bowls garnished with cheese, sour cream, cilantro and lime juice.


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