CROCKPOT MUSHROOM AND BLACK BEAN CHILI RECIPE
Ingredients
- 1 lb mushrooms - (any variety, sliced)
- 2 15 oz cans of black beans - (drained and rinsed)
- 5 ½ cups fat free vegetable broth
- 2 medium onions - (chopped)
- 1 can corn kernels - (drained and rinsed)
- 1 large zucchini - (chopped)
- 8 oz tomatillos - (husked, rinsed and chopped)
- 2 fresh jalapenos - (seeded and finely chopped)
- 1 6 oz can tomato paste
- ¼ cup water
- 2 tbsp fresh lime juice
- 1 tbsp mustard seeds
- 1 tsp extra-virgin olive oil
- 2 tsp ground cumin
- 2 tbsp chili powder
- 4 garlic cloves - (minced)
- 1 tsp ground cardamom
- 2 tbsp canned chipotle peppers in adobo sauce - (minced)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup cilantro - (finely chopped)
- 1 cup tomatoes - (diced)
Instructions
- 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, garlic, mushrooms, corn, jalapenos, zucchini, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes.
- Add broth, lime juice, tomato paste, salt & pepper and chipotles; mix well.
- Place the beans in a 5- to 6-quart crock pot or 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 with cilantro and diced tomatoes right before serving.
Notes
Entire recipe makes 8 servings
Serving size is 1 1/2 cups
Nutrition
Calories: 170 kcal (9%)Carbohydrates: 32.6 g (11%)Protein: 8.6 g (17%)Fat: 3.1 g (5%)Saturated Fat: 0.3 g (2%)Cholesterol: 1 mgSodium: 746 mg (32%)Potassium: 905 mg (26%)Fiber: 8.2 g (34%)Sugar: 8.6 g (10%)Calcium: 50 mg (5%)Iron: 4.9 mg (27%)