This month I’ve been slow cooker crazy. Yes, spring is right around the corner (starts tomorrow!), but it’s still cool enough out now in Vancouver to make me crave some warming, comfort food. Plus, slow cooker meals are pretty easy to make and last for several meals because I can easily make a lot.
Of all the ones I’ve made this month, this is my fave slow cooker recipes of the month.
Vegetarian Mushroom Chili Recipe
Equipment
- 1 slow cooker you can also do this in an Instant Pot (on the slow cooker option or check how to translate it to pressure cooker, if you like)
Ingredients
- 2 1/2 cups dried black beans rinsed
- 1 Tbsp extra-virgin olive oil
- 1/4 cup mustard seeds
- 2 Tbsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp ground cardamom
- 2 medium onions coarsely chopped
- 1 pound mushrooms sliced
- 8 ounces tomatillos
- 1 6- ounce can tomato paste
- 1/4 cup water
- 5 1/2 cups vegetable broth
- 1 1/4 cups grated cheese or vegan “cheeze” optional
- 1/2 cup sour cream or vegan alternative optional
- 1/2 cup fresh cilantro chopped (optional)
- 1 avocado optional
Instructions
- Soak beans overnight in 8 cups water. (Alternatively, place beans and 8 cups water in a large pot. Boil for 2 minutes. Remove from heat and let stand for 1 hour.)
- Drain the beans and discard the soaking liquid.
- Combine oil, mustard seeds, chili powder, cumin and cardamom in a saute pan and stir for about 30 seconds.
- Add the onions, mushrooms, tomatillos, and water. Cover and cook, stirring occasionally, for about 5 minutes.
- Uncover and stir often, cooking for about 10 to 15 minutes until the vegetables are nicely browned.
- Add the broth and tomato paste and mix well.
- Place the beans in a slow cooker.
- Pour the hot vegetable mix over the beans.
- Turn the heat to high, place on the lid, and cook until the beans are creamy. This should take about 5 hours.
- Optional to garnish it with your version of sour cream, cheese, and/or avocado.
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