Slow-Cooker Black Bean-Mushroom Chili: will help to reduce weight within couple of month

Ingredients:
  • 1 pound dried black beans, (2½ cups), rinsed
  • 1 tablespoon extra-virgin olive oil
    Bertolli Extra Virgin Olive Oil 25.5 Fl Oz
    $12.99 for 1 itemThru 01/01
    Star Extra Virgin Olive Oil 25 Fl Oz
    $11.99 for 1 itemThru 06/01
  • ¼ cup mustard seeds
  • 2 tablespoons chili powder
  • 1½ teaspoons cumin seeds, or ground cumin
  • ½ teaspoon cardamom seeds, or ground cardamom
  • 2 medium onions, coarsely chopped
    White Onions 1 Lb
    $1.00 for 1 itemThru 05/09
  • 1 pound mushrooms, sliced
  • 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
 
  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.
  5. Stovetop Variation:
  6. Total: 4½ hours
  7. In Step 2, increase broth to 8½ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
  • Equipment: 5- to 6-quart slow cooker
  • Ingredient notes: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
  • Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Social Media Auto Publish Powered By : XYZScripts.com