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mexican mushroom bean chili

(1 rating)
dalesgirl avatar
Recipe by
JOYCE GIBSON
@dalesgirl
MILES CITY, MT

some yummy spicy chili...good for a fall or winter evening

(1 rating)
yield 10 serving(s)
prep time 6 Hr
method Stove Top

Ingredients For mexican mushroom bean chili

  • 1 lb
    beans, pink, black, or pinto
  • 1 Tbsp
    olive oil, extra virgin
  • 1/4 c
    mustard seeds
  • 2 Tbsp
    chili powder
  • 1 1/2 tsp
    cumin seeds or ground cumin
  • 1/2 tsp
    cardamom seeds ground cardamom
  • 2
    onions, coursely chopped
  • 1 1/2 lb
    mushrooms, sliced
  • 8 oz
    tomatillos, fresh
  • 1/4 c
    water
  • 6 c
    vegetable broth
  • 6 oz
    tomato paste
  • 1-2 Tbsp
    canned chipotle peppers in adobe sauce
  • tabasco sauce
  • monterey jack or pepper jack cheese
  • sour crean
  • cilantro

How To Make mexican mushroom bean chili

  • 1
    Soak beans overnight. Drain and rinse, discarding liquid.
  • 2
    Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5 to 6 quart dutch oven. Place over high heat and stir until spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotle with sauce; mix well.
  • 3
    Add the beans to the dutch oven, cover and simmer over low heat, stirring occasionally, about 4 hours, or until the beans are soft. Add tabasco sauce to taste.
  • 4
    To serve, ladle soup into bowls, garnish each serving with cheese, sour cream and cilantro.
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