Soak dried black beans overnight in 2 quarts of water. (If you forget to soak them the night before, place them in a large pot with 2 quarts of water and bring to a boil. Let boil for 2 minutes. Remove and let stand for 1 hour)

Drain and Rinse Black Beans, discarding the soaking water, Set aside beans.

In 5-6 quart pot, combine olive oil, chili powder, and garlic powder. Place over high heat and stir constantly until the spices sizzle. (approximately 30 seconds.)

Add onions, mushrooms, tomatillos and 1⁄4 cup vegetable broth to the spice mixture. Cover and cook over medium heat until the vegetables are lightly browned. Stir occasionally to prevent sticking. When vegetables are lightly browned (about 10-15 minutes), add remaining broth, tomato paste and chilies. Mix well.

Place the Black Beans into the Slow Cooker. Pour the vegetable mixture over the beans. Turn Slow Cooker to high. Put the lid on and cook until the beans are creamy, 5-8 hours.

**If you do not want to cook in the Slow Cooker, I have listed the Stove Top Directions below.

Increase the Vegetable broth to 9 1⁄2 cups.

Once you have mixed in the broth, tomato paste and chilies into the vegetable mixture, add the black beans and stir completely.

Cover and Simmer over low heat, stirring occasionally until the beans are creamy, about 3 hours.

Serve with Tofutti Better Than Sour Cream and Vegan Cheddar Blocks (shredded) on the side.

Cover leftovers and refrigerate for up to 2 days or freeze for up to 3 months.