Earthy mushrooms, tomatillos, and a subtle layering of spices combine to give this full-bodied vegetarian chili a deep complexity of flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule.

• 1 lb. dried black beans, picked over and rinsed
• 1 Tbs. extra virgin olive oil
• 1/4 cup mustard seeds
• 2 Tbs. chili powder
• 1-1/2 tsp. cumin seeds, or ground cumin
• 1/2 tsp. cardamom seeds, or ground cardamom
• 2 medium onions, coarsely chopped
• 1 lb. mushrooms, wiped clean, trimmed, and sliced
• 1/2 lb. tomatillos, husked, rinsed, and coarsely chopped
• 1/4 cup water
• 1 quart plus 1 cup vegetable broth, or mushroom broth, homemade or canned
• 6 ounces tomato paste
• 2 Tbs. minced, canned chipotle chiles in adobo sauce
• 1-1/4 cups grated Monterey Jack cheese, or pepper jack
• 1/2 cup lowfat 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 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 Dutch oven (5-6 quart). 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, 5-7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10-15 minutes. Add broth, tomato paste and chipotles (with sauce); mix well.

3. Place the beans in a slow cooker (5-6 quart). Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5-8 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.

Makes 10 servings, generous 1 cup each.

Note: 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.

Courtesy and copyright 2004, Eating Well, Inc.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 319, fat 9.6g, 26% calories from fat, cholesterol 17mg, protein 18.0g, carbohydrates 44.4g, fiber 11.2g, sugar 11.6g, sodium 661mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.1, Bread: 1.9, Lean meat: 0.5, Fat: 1.3, Sugar: 0.2, Very lean meat protein: 0.0

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