Black Bean Mushroom Tomatillo Chili

This chili has a great flavor profile.

Servings: 10

Ingredients

1 pound dried black beans (2.5 cups)

1/4 cup mustard seeds

2 tbsp chili powder

1.5 tsp cumin seeds, or dried cumin

1/2 tsp cardamom seeds, or dried cardamom

2 onions

1 pound mushrooms

8 oz tomatillos

5.5 cups broth for slow cooker (8.5 cups broth for stove top)

6 oz tomato paste

1-2 tbsp chipotle in adobo

Instructions

1. Soak beans overnight.

2. Cook spices 30 seconds. Add onions, mushrooms, and tomatillos. Cook.

3. Add broth, tomato paste, and chipotles in adobo.

4. Pour all ingredients in slow cooker. Cook 7-8 hours on high. Alternatively, cover and simmer over low heat until beans are creamy (~3 hours)

5. Garnish with lime wedges and cilantro. Enjoy!

Inspired by Eating Well

Notes: I tried the slow cooker version. Cooked it for 7 hours, but the beans were still not quite soft and creamy. Next time, try the stovetop variation.

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