Mexican Mushroom Bean Chili

1
JOYCE GIBSON

By
@dalesgirl

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

Rating:

★★★★★ 1 vote

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

How to Make Mexican Mushroom Bean Chili

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.

Printable Recipe Card

About Mexican Mushroom Bean Chili

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



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