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Slow-Cooker Black Bean-Mushroom Chili

Jerry Anne Di Vecchio
  • 375 minutes
  • Serves 10

INGREDIENTS

1 lb

Black beans, dried

1/2 cup

Cilantro, fresh

2

Limes, wedges

1 lb

Mushrooms

2

Onions, medium

8 oz

Tomatillos

5 1/2 cups

Mushroom broth

1 6 ounce can

Tomato paste

1 tbsp

Chipotle peppers in adobo sauce, canned

1/2 tsp

Cardamom, seeds

2 tbsp

Chili powder

1/4 cup

Mustard seeds

1 tbsp

Olive oil, extra-virgin

1 1/2 tsp

Cumin seeds

1 1/4 cups

Monterey jack, grated

1/2 cup

Sour cream, reduced-fat

1/4 cup

Water