Slow-Cooker Black Bean-Mushroom Chili

Name: Slow-Cooker Black Bean-Mushroom Chili
Ingredients: 1 pound dried black beans, (2 1/2 cups), rinsed; 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, (see Ingredient Note), husked, rinsed and coarsely chopped; 1/4 cup water; 5 1/2 cups mushroom broth, or vegetable broth; 1 6-ounce can tomato paste; 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note); 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

Slow-Cooker Black Bean-Mushroom Chili was pinched from <a href="http://www.eatingwell.com/recipes/slow_cooker_black_bean_mushroom_chili.html" target="_blank">www.eatingwell.com.</a>

"Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed...."

INGREDIENTS

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1 pound dried black beans, (2 1/2 cups), rinsed

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1 tablespoon extra-virgin olive oil

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1/4 cup mustard seeds

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2 tablespoons chili powder

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1 1/2 teaspoons cumin seeds, or ground cumin

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1/2 teaspoon cardamom seeds, or ground cardamom

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2 medium onions, coarsely chopped

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1 pound mushrooms, sliced

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8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped

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1/4 cup water

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5 1/2 cups mushroom broth, or vegetable broth

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1 6-ounce can tomato paste

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1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)

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1 1/4 cups grated Monterey Jack, or pepper Jack cheese

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1/2 cup reduced-fat sour cream

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1/2 cup chopped fresh cilantro

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2 limes, cut into wedges

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