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Slow-Cooker Black Bean-Mushroom Chili

Vegetarian • Serves 10
EatingWell

Produce

1 lb Black beans, dried
1/2 cup Cilantro, fresh
2 Limes, wedges
1 lb Mushrooms
2 Onions, medium
8 oz Tomatillos

Canned Goods

5 1/2 cups Mushroom broth
1 6-ounce can Tomato paste

Condiments

1 tbsp Chipotle peppers in adobo sauce, canned

Baking & Spices

1/2 tsp Cardamom, seeds
2 tbsp Chili powder
1/4 cup Mustard seeds

Oils & Vinegars

1 tbsp Olive oil, extra-virgin

Nuts & Seeds

1 1/2 tsp Cumin seeds

Dairy

1 1/4 cups Monterey jack, grated
1/2 cup Sour cream, reduced-fat

Liquids

1/4 cup Water
Make this on EatingWell
Urban Remedy
Urban Remedy • 21 weeks ago

With or without the dairy, this mushroom black bean chili is the perfect vegetarian alternative to the common meat chilis.

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