Slow-Cooker Black Bean-Mushroom Chili

• 1 pound dried black beans (21/2 cups), picked over and rinsed
• 1 tablespoon extra-virgin olive oil 1/4 cup mustard seeds
• 2 tablespoons chili powder
• 1 1/2 teaspoons cumin seeds or ground cumin
• 1/2 teaspoon cardamom seeds or ground cardamom
• 2 medium onions, coarsely chopped
• 1 pound mushrooms, wiped clean, trimmed and sliced (4 1/2 cups)
• 8 ounces tomatillos, husked, rinsed and coarsely chopped
• 1/4 cup water
• 5 1/2 cups mushroom broth or vegetable broth, homemade (page 67) or canned
• 1 6-ounce can tomato paste
• 1-2 tablespoons minced canned chipotle peppers in adobo sauce
• 1 1/4 cups grated Monterey Jack or pepper Jack cheese
• 1/2 cup reduced-fat sour cream
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges

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 beans, discarding soaking liquid.
2. Meanwhile, 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 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 chipotles (with sauce); mix well.
3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours.
4. To serve, ladle the chili into bowls. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Pass lime wedges at the table.

In Step 2, increase broth to 8 1/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until beans are creamy to bite, about 3 hours.

• Makes 10 servings, generous 1 cup each.
• Prep Time: 25 Minutes plus 1 1/4 Hours soaking time | Slow-Cooker Time: 5-8 Hours | To Make Ahead: The chili will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop or in a microwave. | Ease of Preparation: Easy
• Per Serving: 310 Calories; 10 g Fat (4 g sat, 2 g mono); 20 mg Cholesterol; 40 g Carbohydrate; 18 g Protein; 13 g Fiber; 414 mg Sodium.
• Nutrition Bonus: 53% DV Fiber, 187 mcg Folate (47% DV), 743 mg Potassium (37% DV), 4 mg Iron (25% DV).