Black Bean Chili with Mushrooms

Think cardamom seems out of place in a pot of chili? Think again. This amazing vegetarian chili gains meatiness from sliced cremini mushrooms and a delightful bouquet from an entirely unexpected slurry of chili spices. Our version is ramped up with a bit more spice -- and makes great use of our quick roasted tomatillo sauce. One of our absolute winter favorites.

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Black Bean Chili with Mushrooms
inspired by EW's Slow-Cooker Black Bean Mushroom Chili
CAUTION: We like our chili spicy, so be sure to cut back on the chili powder (or use a mild variety) if you'd like a final product with less kick. Try to avoid eliminating the chipotle pepper, however, as it adds a seriously pleasant hint of smokiness (and less heat than you'd expect, especially when cooked in a crockpot).

Also note:  You'll need a 6 quart crock-pot/slow-cooker (or larger) for this recipe.

3 cups dried black beans

3 T olive oil
1/4 cup whole brown (or black) mustard seeds
2 tablespoons hot chili powder (adjust to taste)
2 tsp whole cumin seeds
1/2 tsp freshly ground green cardamom

3 onions, diced
5 cups sliced cremini mushrooms
2 cups quick roasted tomatillo sauce or salsa verde
2 chipotle peppers, minced, with 1 T adobo sauce
6 cups mushroom or vegetable broth (I like better than bouillon here, or a combination of mushroom and vegetable broth)
1 (6-ounce) can tomato paste

Embellishments:
cheese
sour cream
pickled jalapeno peppers
cilantro
limes

Soak black beans for at least 8 hours or overnight.

Place olive oil, along with the mustard seeds, chili powder, cumin and cardamom in a large, heavy skillet. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions to the spice mixture and saute for about 5 minutes, until the onions begin to grow transluscent. Add mushrooms and saute until they begin to lose their liquid, about 10 minutes more. Clear a space in the bottom of the pan, and add the tomato paste, stirring briefly just to sear it and deepen the flavor. Stir in tomatillo sauce and chipotle peppers with adobo and mix until all is combined. This can be done the night before.

Drain the black beans and discard their soaking liquid. Place them in a 6-quart slow cooker. Stir in the vegetable mixture and mushroom or vegetable broth. Turn heat to high, cover, and bring mixture to a simmer(this generally takes an hour or so, depending). Turn the heat down to low, and continue to cook for 8-10 hours, or until the beans are tender.

Serve garnished with sour cream, cheese, cilantro, pickled jalapenos, and/or a generous squeeze of lime.

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