Page Title
Black Bean- Mushroom Chili
The statements made in this website have not been evaluated by the Food  
and Drug Administration. The products are not intended to diagnose, treat,  
cure or prevent any disease. Any scientific information that we may give you  
or lead you to is for your education and is not to be used as a substitute for a  
health provider's care or proven therapy.

Contact Us | Terms of Service |Privacy Policy | Disclaimer | Copyright
   Copyright © 2008 Dolkar Wellness & Longevity
     9600 North 96th Street Scottsdale AZ 85258
                         All Rights Reserved
Ingredients:
•From EatingWell.com

   Black beans, earthy mushrooms, and tangy tomatillos
combine with a variety of spices and smoky chipotles to
create a fantastic full-flavored chili. It can simmer in the
slow cooker all day, which makes it perfect for a healthy
supper when the end of your day is rushed.

•        1 pound(s) (2 1/2 cups) dried black beans, rinsed
•        1 tablespoon(s) extra-virgin olive oil
•        1/4 cup(s) mustard seeds
•        2 tablespoon(s) chili powder
•        1 1/2 teaspoon(s) cumin seeds or ground cumin
•        1/2 teaspoon(s) cardamom seeds or ground
cardamom
•        2 medium onions, coarsely chopped
•        1 pound(s) mushrooms, sliced
•        8 ounce(s) tomatillos (see Tips & Techniques),
husked, rinsed and coarsely chopped
•        1/4 cup(s) water
•        5 1/2 cup(s) mushroom broth or vegetable broth
•        1 can(s) (6 ounce) tomato paste
•        1 tablespoon(s) minced canned chipotle peppers in
adobo sauce (see Tips & Techniques)
•        1 1/4 cup(s) grated Monterey Jack or pepper Jack
cheese
•        1/2 cup(s) reduced-fat sour cream
•        1/2 cup(s) chopped fresh cilantro
•        2 limes, cut into wedges

Directions

1.        Soak beans overnight in 2 quarts water.
(Alternatively, place beans and 2 quarts water in a large
pot. Bring to a boil. Boil for 2 minutes. Remove from
heat and let stand for 1 hour.) Drain the beans,
discarding soaking 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 the spices sizzle, about 30
seconds. Add onions, mushrooms, tomatillos, and water.
Cover and cook, stirring occasionally, until the
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 chipotles; mix well.

3.        Place the beans in a 5- to 6-quart slow cooker.
Pour the hot vegetable mixture over the beans. Turn
heat to high. Put the lid on and cook until the beans are
creamy, 5 to 8 hours.

4.        Garnish each serving with cheese, a dollop of sour
cream, and a sprinkling of cilantro. Serve with lime
wedges.
Bean-Mushroom Chili