Mexican Mushroom Bean Chili
1 photo of Mexican Mushroom Bean Chili
Ingredients
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1 lbbeans, pink, black, or pinto
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1 Tbspolive oil, extra virgin
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1/4 cmustard seeds
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2 Tbspchili powder
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1 1/2 tspcumin seeds or ground cumin
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1/2 tspcardamom seeds ground cardamom
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2onions, coursely chopped
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1 1/2 lbmushrooms, sliced
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8 oztomatillos, fresh
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1/4 cwater
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6 cvegetable broth
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6 oztomato paste
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1-2 Tbspcanned chipotle peppers in adobe sauce
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·tabasco sauce
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·monterey jack or pepper jack cheese
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·sour crean
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·cilantro
How to Make Mexican Mushroom Bean Chili
- Soak beans overnight. Drain and rinse, discarding liquid.
- 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.
- 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.
- To serve, ladle soup into bowls, garnish each serving with cheese, sour cream and cilantro.
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
