Chili is great, especially when the weather is cold and you just want something warm, satisfying and delicious. It’s also pretty easy to make, especially with a slow cooker. Throw all of the ingredients in the morning (or the night before) and set it, then dinner is ready!
Sometimes it’s good to have an alternate recipe, for those times that chili has just gotten to be an old stand-by. This mushroom and black bean chili may be just what your family needs to get you out of your dinner rut. It’s different and delicious, and it can be customized any way you like. This recipe is vegetarian, but meat can be added to make it into a full meal.
- 1 lb black beans (dry)
- 1 T coconut oil
- ¼ c mustard seeds
- 2 T chili powder
- 1½ t ground cumin
- ½ t ground cardamom
- 1/2 t ground turmeric (because I put it in everything)
- 2 onions, chopped
- 1 lb mushrooms, sliced
- 8 oz tomatillos, husked, rinsed and coarsely chopped
- 5½ + ¼ c mushroom or vegetable broth (bone broth if not vegetarian)
- 6 oz tomato paste
- 1-2 T minced chipotle peppers
- 1¼ c grated cheese
- ½ c sour cream
- ½ c cilantro, chopped
- 2 limes
- Rinse the black beans, and then soak them for about 8 hours covered with purified water
- Combine the coconut oil, mustard seeds, chili powder, cumin, turmeric and cardamom in a cast iron skillet
- Stir on high heat until the spices sizzle
- Add onions, mushrooms, tomatillos and ¼ cup broth
- Cover and cook, stirring occasionally 5 to 7 minutes
- Uncover and stir until the juices evaporate
- Add broth, tomato paste and chipotles; mix well
- Place beans and hot vegetable mixture into the VitaClay cooker
- Seal, close and set to “stew” for 3 hours
- To garnish, sprinkle with sour cream, cheese and cilantro.
- Serve with lime wedges.