Black Bean & Mushroom Chili

I’ve always got one eye out for slow cooker meals, since there’s not many things better than coming home to the whole house smelling like dinner and being able to dive right in. I made this pot of chili the cheating way; I didn’t prep anything properly except the beans (and I left out the peppers since my stomach’s been a bit sensitive lately), but it still turned out amazing.

Black Bean & Mushroom Chili
adapted from eating well

1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1 1/2 teaspoons cumin seeds, or ground cumin
1/2 teaspoon cardamom seeds, or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, sliced
8 ounces tomatillos, husked, rinsed and coarsely chopped
5 1/2 cups mushroom broth
1 6-ounce can tomato paste
1-2 tablespoons minced canned chipotle peppers in adobo sauce (optional)
1 1/4 cups grated Monterey Jack, or pepper Jack cheese
1/2 cup sour cream
1/2 cup finely chopped cilantro

Soak beans overnight in 2 quarts water. Drain the beans, discarding soaking liquid.
Place the beans and all remaining ingredients (except the last three) in a 5- to 6-quart slow cooker. Mix well. Turn heat to high. Put the lid on and cook until the beans are creamy, about 8 hours.
Garnish with cheese, sour cream & cilantro and serve.

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