Slow-Cooker Black Bean-Mushroom Chili

October 15, 1:59 PMDenver Food ExaminerAndrea Spikes

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Wouldn't you rather have this waiting for you when you get home?

I love it when dinner is done at the end of the day, don't you? Nothing beats a spicy number from my Crock Pot - aromas are wafting through the air, cleanup is streamlined and all I have to decide is what container to eat my dinner from.

This is a delicious vegetarian stew, and trust me - you won't miss the meat. Like most legumes, black beans have a lot to offer: A cupful contains more than 15 grams of protein, almost as much fiber and a host of vitamins and minerals.

Don't skip any of the spices in here - they add wonderful depth and complexity to the dish.

Recipe from Eating Well.

Slow-Cooker Black Bean-Mushroom Chili

Ingredients

1 pound dried black beans (2 1/2 cups), picked over and 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, wiped clean, trimmed and sliced (4 1/2 cups)

8 ounces tomatillos, husked, rinsed and coarsely chopped

1/4 cup water

5 1/2 cups mushroom broth or vegetable broth, homemade or canned

1 6-ounce can tomato paste

1-2 tablespoons minced canned chipotle peppers in adobo sauce

Optional Embellishments

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. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain beans, discarding soaking liquid.

2. Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the 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 chipotles (with sauce); mix well.

3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours.

4. To serve, ladle the chili into bowls. Garnish each serving with whatever you desire.