Tuesday, February 24, 2015

Crockpot Vegetarian Black Bean and Mushroom Chili

You guys, this one is AAAHHHHMazing!  Love it!  And I love meat and I still would eat this over regular chili.  The flavor is phenomenal.  Leave off the cheese and it's vegan!  Want some extra protein?  Add a couple fried eggs on top.  You gotta give this one a try, if not enter it into your regular rotation.  The secret to the great depth of flavor?  Slow cooking it all day and the chili in adobo...find it in the ethnic food isle in your grocery store.  So yummy!!!!

So be sure to comment below or follow if you give this one a try!

Happy Cooking!

Crockpot Vegetarian Black Bean and Mushroom Chili
adapted from http://www.eatingwell.com/recipes/slow_cooker_black_bean_mushroom_chili.html

1 pound dried black beans, (2 1/2 cups), rinsed
1 T extra-virgin olive oil
1/4 cup mustard seeds
2 T chili powder
1 1/2 tsp ground cumin
2 medium onions, coarsely chopped
1 large green pepper, chopped
1 pound mushrooms, sliced
1 cup of fresh salsa (I used store bought from the produce section, but you can use homemade too)
1/4 cup water
5 1/2 cups vegetable broth
1 6-ounce can tomato paste
1-2 T canned chipotle peppers in adobo sauce,seeded and minced
assorted toppings such as shredded cheese, Greek yogurt, and/or cilantro

First prep the beans - either soak them overnight, or put them in a large pot, cover them with water, and bring it to a boil.  Boil for 5 min then turn the heat off and allow the beans to sit for 1 hour.  Then drain and rinse them again. 
Combine oil, mustard seeds, chili powder and cumin in a large pot, (I used the same one I had cooked the beans in). Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, peppers, mushrooms, salsa and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes.

Uncover, add the tomato paste and stir often until the juices begin to evaporate and the vegetables are lightly browned, about another 5-10 minutes.

Add broth and chipotles and mix well.  Place the beans on the bottom of a 6 quart slow cooker.  Add the vegetable mixture and stir until well combined.
Cook on HIGH for 8 hours, or until the beans are tender.

Serve immediately!  So good with just a little cheese on top!  And the next day, I enjoyed the leftovers over a bed of sauteed spinach topped with 2 fried eggs for a little 21 day Fix deliciousness.   Enjoy!!!

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