Ingredients:
2 tablespoons extra virgin olive oil
2 onions, minced
2 sweet bell peppers, stemmed, seeded, and minced
2 jalapeño chiles, stemmed, seeded, and minced (optional)
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon dried oregano or 3 tablespoons fresh
2 ½ cups vegetable broth
2 ½ cups water
1 pound dried black beans, picked over and rinsed
10 ounces crimini mushrooms, trimmed and halved if small or quartered if large
1 tablespoon minced canned chipotle chile in adobo sauce
2 bay leaves
1-28 ounce jar diced tomatoes
2 tablespoons minced fresh cilantro
Salt and pepper
Directions:
Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, bell peppers, jalapeños, garlic, chili powder, cumin and oregano and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
Stir water, beans, mushrooms, remaining 1 ½ cups broth, chipotles, and bay leaves into slow cooker. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Discard bay leaves. Transfer 1 cup cooked beans to bowl and mash smooth with potato masher. Stir mashed beans and tomatoes into chili and let sit until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.
Serves: 6 to 8
Recipe by: Adapted by Elizabeth Blessing, GreenBEAN Delivery from www.cooksillustrated.com