Why another cooking blog?

I decided to create this blog as a way for family and friends to see what I'm cooking and to share interesting food related tidbits I come across.
I'm frequently asked for recipes so I thought this would be a good place to start collecting the old, new, and funky recipes that I have.

Friday, November 18, 2011

Slow-Cooker Black Bean Mushroom Chili

Slow-Cooker Black Bean Mushroom Chili Stew
From EatingWell: Winter 2004
10 servings (1C) | Active time 25 min | Total tie 6.25-9.25 hrs

1 lb dried black beans (2 1/2C), rinsed
1 T extra-virgin olive oil
1/4 C mustard seeds
2 T chili powder
1 1/2 t cumin seeds, or ground cumin
1/2 t cardamom seeds, or ground cardamom
2 medium onions, coarsely chopped
1 lb. mushrooms, sliced
8 oz tomatillos
1/4 C water
5 1/2 C mushroom broth or vegetable broth
1 6oz can tomato paste
1-2 T minced canned chipotle peppers in adobo sauce
1 1/4 C grated monterrey jack or pepper jack cheese
1/2 C reduced fat sour cream
1/2 C chopped cilantro
2 limes, cut into wedges

Soak beans overnight in 2 qts water. (Alternatively place beans and 2 qts water in a large pot, bring to a boil. Boil for 2 minutes.  Remove from heat and let stand for 1 hr.) Drain the beans, discarding soaking liquid.
Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5-6qt 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, 5-7 minutes.  Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10-15 minutes.  Add broth, tomato paste, and chipotles; mix well.
Please the beans in a 5-6 qt slow cooker.  Pout the hot vegetable mixture over the beans.  Turn heat to high. Put the lid on and cook until the beans are creamy, 5-8 hours.
Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro.  Serve with lime wedges.
306 calories; 10 g fat; 4 g sat; 2 g mono; 20 mg cholestrol; 40 g carbs; 18g protein; 13 g fiber; 415 mg sodium; 735 mg potassium

Tips & Notes
Cover and refrigerate for up to 2 day for freeze for up to 3 months.
Chipotle peppers are dried, smoked jalapenos peppers.
Tomatillos are tart, plum-sized green fruits that look like small, husk-covered green tomatoes.

My notes
This is a VERY earthy chili stew. The flavor is interesting. The vote is still out on this one but it wasn't bad. But the flavor wasn't what I was expecting. I think I will play with this one a little bit and see what I can do. I'd like a little more spice.... maybe chili powder.

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