Slow Cooker Black Bean Mushroom Chili Recipe 445

SLOW-COOKER BLACK BEAN-MUSHROOM CHILI RECIPE - (4.4/5)

Steps:

• 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 the beans, discarding soaking liquid. 2.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. 3.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. 4.Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.

THE ULTIMATE SLOW COOKED CHILI

Steps:

• Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
• Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
• Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

CHIPOTLE-BLACK BEAN CHILI

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

SLOW-COOKER BLACK BEAN CHILI(COOK'S COUNTRY)

Steps:

• 1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate. Cook onions, peppers, and jalapeños in bacon fat until softened, about 8 minutes. Transfer half of sautéed vegetables to medium bowl, wrap with plastic, and reserve in refrigerator. Add chili powder, cumin, and oregano to pot with remaining vegetables and cook until deeply fragrant, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in water, broth, 2 teaspoons salt, dried beans, ham, and crisp bacon. Bring to boil and let simmer 15 minutes.
• 2. Transfer bean mixture to slow cooker and arrange piece of aluminum foil on surface of liquid. Cover and cook on low until beans are tender, 7 to 9 hours (or cook on high 4 to 6 hours).
• 3. Remove lid, discard foil, and transfer ham to cutting board. Stir tomatoes into slow cooker, cover, and cook on high until tomatoes soften, about 20 minutes. Meanwhile, transfer canned beans to bowl and mash with potato masher until rough paste forms. Chop (or shred) ham into bite-sized pieces. Stir mashed beans, ham, lime juice, and refrigerated vegetables into slow cooker. Cook, covered, until heated through, about 5 minutes. Season with salt. Serve.

SLOW COOKER BLACK BEAN CHILI

Steps:

• In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion cumin, chili powder and oregano. Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.

MEATLESS MUSHROOM & BLACK BEAN CHILI

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms, onions, red and green peppers, brown sugar, chili powder, garlic and cumin; cook and stir until vegetables are tender. Add tomato paste; cook and stir 3-4 minutes or until slightly caramelized., Stir in beans, tomatoes, broth, lime juice, cilantro, chipotle peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. Serve with toppings as desired.

BLACK BEAN CHILI WITH MUSHROOMS

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.