Ingredients

1 pound  dried black beans (2 1/2 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 (see Ingredient Notes) 1/4 cup  water 5 1/2 cups  mushroom broth or vegetable broth, homemade or canned (see Ingredient Notes) 1 6-ounce can  tomato paste 1-2 tablespoons  minced canned chipotle peppers in adobo sauce (see Ingredient Notes) 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 Ingredient Notes: Popular in Mexican cooking, the tomatillo looks like a small green tomato with a papery husk.Chipotle peppers are smoked jalapenos with a fiery taste, canned in adobo sauce.Mushroom broth can be found in the natural-foods section of large supermarkets and in natural-foods stores.

Description

Slow-Cooker Black Bean-Mushroom Chili, Recipe

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