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* Exported from MasterCook *
Slow Cooker Vegetarian Black Bean And Mushroom Chili With Vegan Alternative
Recipe By :Linda Moeller-Brown of Folsom,
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- (2½ cups), picked over, rinsed
1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1 1/2 teaspoons cumin seeds -- or ground cumin
1/2 teaspoon cardamom seeds -- or ground cardamom
2 medium onions -- coarsely chopped
1 pound mushrooms -- cleaned, trimmed, sliced (4½ cups)
8 ounces tomatillos -- husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cups mushroom broth -- or vegetable broth
1 can tomato paste -- (6-ounce)
6 ounces minced canned chipotle peppers in adobo -- (1 can)
1 1/4 cups grated Monterey jack -- or pepper jack cheese
1/2 cup low-fat sour cream
1/2 cup chopped fresh cilantro
2 limes -- cut into wedges
Soak beans overnight in 2 quarts water. Drain beans, discarding soaking
liquid.
Meanwhile, 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. Reduce heat to medium and add onions, mushrooms,
tomatillos and water. Cover and cook, stirring occasionally, until
vegetables are juicy, five to seven 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 with sauce. Mix.
Place the beans in a 5- to 6-quart slow cooker. Pour the vegetable mixture
over the beans. Turn heat to high. Put the lid on and cook until the beans
are creamy to bite, five to eight hours. Ladle chili into bowls. Garnish
each serving with cheese, a dollop of sour cream and a bit of cilantro.
Pass lime wedges.
Serves 10
Prep Time: 25 minutes
Cook Time: 8 hours, 25 minutes
Per serving: 273 calories (33% fat); 17 grams protein; 33 grams
carbohydrates; 10 grams fat (4 saturated, 4 monounsaturated, 2
polyunsaturated); 16 milligrams cholesterol; 681 milligrams sodium; 11
grams fiber; 4 grams sugar; 32 percent calories from fat.
Cuisine:
"TexMex"
Source:
"Modesto Bee"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 314 Calories; 10g Fat (25.9%
calories from fat); 18g Protein; 43g Carbohydrate; 10g Dietary Fiber; 16mg
Cholesterol; 819mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 253 0 0 0 0 0 0 1094 0 0 0 0
