Slow-Cooker Black Bean-Mushroom Chili

Ingredients

• 1 lb dried black beans, (2 1/2 cups), rinsed
• 1 tbsp extra-virgin olive oil
• 1/4 cup mustard seeds
• 2 tbsp chili powder
• 1 1/2 tsp cumin seeds, or ground cumin
• 1/2 tsp cardamom seeds, or ground cardamom
• 2 medium onions, coarsely chopped
• 1 lb mushrooms, sliced
• 8 oz tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
• 1/4 cup water
• 5 1/2 cup mushroom broth, or vegetable broth
• 1 6-ounce can tomato paste
• 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
• 1 1/4 cup grated Monterey Jack, or pepper Jack cheese
• 1/2 cup reduced-fat sour cream
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges

Instructions

1. Slow Cooker:
2. 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.
3. 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.
4. 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.
5. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges.
6. Stove Top:
7. Soak the beans as above. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven and cook the onions, mushrooms and tomatillos as above, but increase the broth to 8 1/2 cups. Add the soaked beans directly to the Dutch oven, cover and simmer gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours. Garnish each serving with cheese, sour cream, cilantro and lime wedges.