2tbspcanned chipotle peppers in adobo sauce - (minced)
1tspsalt
½tspblack pepper
½cupcilantro - (finely chopped)
1cuptomatoes - (diced)
Instructions
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, garlic, mushrooms, corn, jalapenos, zucchini, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes.
Add broth, lime juice, tomato paste, salt & pepper and chipotles; mix well.
Place the beans in a 5- to 6-quart crock pot or 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.
Garnish with cilantro and diced tomatoes right before serving.
Notes
Entire recipe makes 8 servingsServing size is 1 1/2 cups
Nutrition
Nutrition Facts
CROCKPOT MUSHROOM AND BLACK BEAN CHILI RECIPE
Amount per Serving
Calories
170
% Daily Value*
Fat
3.1
g
5
%
Saturated Fat
0.3
g
2
%
Cholesterol
1
mg
0
%
Sodium
746
mg
32
%
Potassium
905
mg
26
%
Carbohydrates
32.6
g
11
%
Fiber
8.2
g
34
%
Sugar
8.6
g
10
%
Protein
8.6
g
17
%
Calcium
50
mg
5
%
Iron
4.9
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.