Tuesday, August 16, 2016

Slow-Cooker Black Bean-Mushroom Chili

Ingredients for 10 servings

¼ cup mustard seeds
¼ cup water
½ cup chopped fresh cilantro
½ cup reduced-fat sour cream
½ teaspoon cardamom seeds, or ground cardamom
1 pound dried black beans, (2 ½ cups), rinsed
1 pound mushrooms, sliced
1 tablespoon extra-virgin olive oil
1 6-ounce can tomato paste
1-2 tablespoons minced canned chipotle peppers in adobo sauce
1 ¼ cups grated Monterey Jack, or pepper Jack cheese
1 ½ teaspoons cumin seeds, or ground cumin
2 limes, cut into wedges
2 medium onions, coarsely chopped
2 tablespoons chili powder
5 ½ cups mushroom broth, or vegetable broth
8 ounces tomatillos, husked, rinsed and coarsely chopped
 
Directions

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 the beans, discarding soaking liquid.

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 water. Cover and cook, stirring occasionally, until the 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; mix well.

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

Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges.
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