Mexican Mushroom Bean Chili

JOYCE GIBSON

By
@dalesgirl

some yummy spicy chili...good for a fall or winter evening


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Rating:

Comments:

Serves:

10

Prep:

6 Hr

Method:

Stove Top

Ingredients

1 lb
beans, pink, black, or pinto
1 Tbsp
olive oil, extra virgin
1/4 c
mustard seeds
2 Tbsp
chili powder
1 1/2 tsp
cumin seeds or ground cumin
1/2 tsp
cardamom seeds ground cardamom
2
onions, coursely chopped
1 1/2 lb
mushrooms, sliced
8 oz
tomatillos, fresh
1/4 c
water
6 c
vegetable broth
6 oz
tomato paste
1-2 Tbsp
canned chipotle peppers in adobe sauce
tabasco sauce
monterey jack or pepper jack cheese
sour crean
cilantro

Directions Step-By-Step

1
Soak beans overnight. Drain and rinse, discarding 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 spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until 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 chipotle with sauce; mix well.
3
Add the beans to the dutch oven, cover and simmer over low heat, stirring occasionally, about 4 hours, or until the beans are soft. Add tabasco sauce to taste.
4
To serve, ladle soup into bowls, garnish each serving with cheese, sour cream and cilantro.

About this Recipe

Course/Dish: Bean Soups, Chili
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #spicy