Slow-Cooker Black Bean-Mushroom Chili
"Earthy mushrooms, tomatillos and a subtle layering of spices combine to give this full-bodied vegetarian chili a deep complexity of flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule. Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop or in a microwave...."
INGREDIENTS
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1 pound dried black beans (2 1/2 cups), picked over and 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, wiped clean, trimmed and sliced (4 1/2 cups)
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8 ounces tomatillos, husked, rinsed and coarsely chopped (see Ingredient Notes)
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1/4 cup water
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5 1/2 cups mushroom broth or vegetable broth, homemade or canned (see Ingredient Notes)
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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 Notes)
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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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Ingredient Notes: Popular in Mexican cooking, the tomatillo looks like a small green tomato with a papery husk. Chipotle peppers are smoked jalapenos with a fiery taste, canned in adobo sauce. Mushroom broth can be found in the natural-foods section of la
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