Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed. Source: EatingWell Magazine, Winter 2004

Jerry Anne Di Vecchio
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Ingredients

Directions

  • Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.

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  • Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.

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

  • Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges.

  • Stovetop Variation:

  • Total: 4 1/2 hours

  • In Step 2, increase broth to 8 1/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.

Equipment: 5- to 6-quart slow cooker

Ingredient notes: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

299 calories; 9.6 g total fat; 3.9 g saturated fat; 20 mg cholesterol; 413 mg sodium. 722 mg potassium; 38.1 g carbohydrates; 12.8 g fiber; 5 g sugar; 18 g protein; 1030 IU vitamin a iu; 9 mg vitamin c; 192 mcg folate; 167 mg calcium; 4 mg iron; 106 mg magnesium;

Reviews (60)

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60 Ratings
  • 5 star values: 18
  • 4 star values: 36
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/06/2019
I love this recipe - i have made it several times with adjustments: e.g. using canned beans, a jar of salsa verde (we seldom get tomatillos in the store up here in the frozen north), vegetable broth and/or mushroom broth, more or less mushrooms, and adjusted seasoning to meet whatever I had in my cupboard. It is very resilient to changes and always delicious. I won our office slow cooker chili contest against 12 meat-based chili recipes. Nobody noticed that it was vegetarian. Read More
Rating: 5 stars
06/20/2017
This is a great and tasty recipe. Side note for dieter's: all the cal's are in the add on's (sour cream/cheese). if you just eat the chilly as is it is 145cals per cup. super diet friendly. Read More
Rating: 5 stars
06/12/2017
If you have a ninja blender makes chopping things up a breeze. The flavor is amazing w/ a little spicy zing. Would make a again Read More
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Rating: 4 stars
11/05/2016
In regular rotation at my house. This is the best vegetarian chili recipe I have found. Read More
Rating: 4 stars
07/22/2015
Question about the chilli powder I am currently making this and as usual I mistake chilli powder for cayenne and hot pepper powder. Some recipes mean chilli seasoning as in the cumin ect variety and others don't. Which one is it? Read More
Rating: 5 stars
07/01/2015
So delicious! My husband isn't usually a fan of anything completely meat-free and he gobbled this up. I made it with no changes and it is de-lish! I will try roasting the tomatillos next time I make this as recommended by another review. This was my first time using tomatillos (I don't know why but I was always intimidated by them even though I'm adventurous with other ethnic ingredients). I was going to freeze the leftovers but my husband doesn't think that will be necessary:) Pros: Healthy and low-fat Cons: A little more prep than many slow-cooker recipes Read More
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Rating: 5 stars
01/27/2015
Delicious if done right! I have a cast iron skillet that I roasted all the veggies on prior to give it that tasty brown crust especially on the tomatillos. That deepened the flavor profile so much more than simply throwing them in the cooker and wishing them luck I believe. I did add a little ground turkey but I don't think it needed it -he won't eat anything without meat. I also did the quick soak method on my beans (bring to boil in pot boil 2-3 minutes sit for hour and rinse) and after being in the crock pot for 8 hours they came out perfectly cooked. I highly recommend getting on the dried bean train you will save so much money!! Also I wasn't sure what kind of mushrooms to use (recipe doesn't specify) so I used sliced baby portabellas on sale and the fancy blend of mushrooms in a package. Those were expensive but I feel like they deepened the flavor. Overall this was a rich dish with a hearty full feeling after. I can see how some people may not like it if they didn't add some browning to veggies they may just melt and be boring. Try it again! Pros: Healthy and very filling tasty start to someone just learning about dried beans. Read More
Rating: 5 stars
11/25/2014
How anyone could omit Tomatillo's is beyond me! This recipe is one of my best sellers. I have a soup business in 2 different regions in Mexico and though this is not Mexican it is AMAZING! The Tomatillo's are such an important flavor in this recipe as well as the mustard seeds and Cardamom. I make at least 49 different soups and this is everyone's favorite!!! Read More
Rating: 4 stars
09/20/2014
Easy and Tasty This was a great weeknight dinner with just a little advance planning. I also used canned beans. I had never put mushrooms into a chili but they melted right in beautifully. Read More
Rating: 4 stars
04/14/2014
Great for a week (or more) of lunches I made a batch of this yesterday for a week of lunches. I ended up using a full pound of tomatillos because I misread the recipe and I used 1/4 cup of dijon mustard in place of the mustard seeds (I don't like them). I also added about 1/4 cup of anchovy fillets to give it a fuller flavor. By the time I had lunch today the flavors had melded really well and the chili was spicy and delicious. Pros: Tasty and filling Read More
Rating: 5 stars
02/03/2014
This is awesome guys.. try this.. Read More
Rating: 5 stars
12/12/2013
Delicious Vegetarian Comfort Food I made this for my sister and me when she visited a few weeks ago. We both loved it. I had frozen a serving of it and removed it from the freezer for dinner last night. I had forgotten how delicious it was and I'll definitely make it again. Like others I used salsa verde (green salsa) which is mostly tomatillos instead of fresh tomatillos. I didn't use cardamom. And I chopped brown mushrooms to make them a little finer. SO good! Pros: Easy Very Flavorful Read More
Rating: 5 stars
10/22/2013
Will be making again! I almost never make the same recipe twice but this was good enough that I will make it again! I cooked it entirely on the stovetop since I was home all day anyway and I used 3 cans of beans and added a little more chipotle peppers and a few tablespoons of adobo sauce to this but followed the recipe otherwise. Hubby loves it too! Pros: Delicious spicy easy Cons: Did require a shopping trip for ingredients I don't stock in my kitchen Read More
Rating: 2 stars
10/08/2013
had to doctor it up I really wanted to try this recipe because the mushrooms seemed like an interesting twist but the flavor just wasn't there. I triple checked to make sure I didn't forget any ingredients but alas it is what it is. I did mine in a pressure cooker for about an hour. The beans were cooked just right but no flavor. The next day I doctored it up with a can of tomatoes more cumin cilantro a jalapeno (should have used two) a little vinegar more salt and more adobo sauce. I think using green salsa like others did would improve the flavor. I put it back in the pressure cooker for about 30 minutes. That was better. As written I don't like this recipe. Pros: easy cheap Cons: not much flavor Read More
Rating: 4 stars
08/30/2013
Very rich flavour I've been looking for a good vegetarian chilli since turning vegetarian a few weeks ago. So far all have been a disappointment. This is the first that I really enjoyed. Very rich full flavours. I see that some of the other reviewers have complained about the texture of the beans but I was quite happy with them. As I am UK-based I can't get tomatillos so I used ordinary tomatoes and added the zest and juice of one lime. This was quite acceptable. I shall definitely be making this again. Read More
Rating: 3 stars
07/28/2013
Recipe needs adjustment I cooked this per the recipe instructions. As happened with other reviewers the black beans soaked 12 hours ahead became soft but never creamy and I slow-cooked on high for 14 hours! I would cook the beans separately and mash if necessary before adding to the crock pot so the mushrooms don't cook so long. It also needed a teaspoon of salt to bring out the flavors. The dish is good but not exceptional. Read More
Rating: 4 stars
07/10/2013
Great healthy stew my friend turned me on to this recipe this winter when we did a weight loss challenge. My husband does not like mushrooms but even he loves this recipe. It's hearty filling tasty and healthy. It does look a little unappealing but when you top it with Pepper Jack cheese and some sour cream or greek yogurt the flavors really pop. It's a great meatless night alternative and you can really eat as much as you like without going over your calorie limit. We ate on it for several days so that was a huge bonus that I didn't have to prepare a few meals! Pros: Healthy tasty Read More
Rating: 2 stars
02/07/2013
Didn't work for me I wanted to like this but it just didn't work. Even if the beans had cooked all the way through the flavor was just not right to me. I almost feel like this would be a good topping for a steak rather than a meal in itself. For my taste it was too tart even after sitting overnight and cooking for 10 hours the beans were underdone and never creamy as the recipe indicated. I have a whole pot of this and I am not sure what I can do with it to salvage it rather than waste it. What a disappointment.:( Pros: healthy Cons: time consuming inaccurate times on recipe Read More
Rating: 4 stars
01/09/2013
Wonderful flavor. Mt teen says I'm the chili queen. still! I made this in the crockpot with 3 large cans of black beans. Used extra chili powder. Didn't have mustard seeds on hand. A little extra cumin. This little town didn't have tomatillos so I also used about 1/2 cup salsa verde. No canned chipotle peppers either but I found chipotle marinade mix ( Grill Mates I think ). That gave it a wonderful smokey taste. Did it on high in th crock pot. Great creamy texture with texture from the mushrooms. My 18 yr olds rate it 5 stars. I will serve it with sour cream cilantro and grated cheddar. Cornbread on the side. Pros: Nice change for a meatless meal. Read More
Rating: 5 stars
12/27/2012
Deceptively Delicious I made two alterations to this meal by making it in the dutch oven and then using canned black beans like others had suggested. I was honestly a little disappointed as it was cooking. It didn't smell or even look appetizing! The liquids reduced very quickly which I was thankful for because I like a very thick chili. My fiance and I didn't have high hopes....but then we tasted it and A-MAZ-ING!! This is our favorite chili recipe yet (and I make some very good meat chili). We actually put this on top of our list to make for next years Chili Cook-off. Don't let the look or the smell throw you off. This is on our favorites list:) Pros: Hearty full of flavor high in fiber Cons: NONE Read More
Rating: 4 stars
10/21/2012
Yummy & Easy! Will make again! I make A LOT of black bean soups. I had been putting this one off because it had mustard seeds in it and I thought that was weird. I finally made it EXACTLY like the recipe. At first I was disappointed because I didn't think it smelled as good as some other soups I made...in fact I knew it was a failure and that I had wasted a whole crockpot of food. But then we tasted it and we couldn't get enough. Everyone had seconds and the mustard seeds were such a lovely addition to the texture. The tomatillos had a nice tang. I've already had 3 bowls in 2 days and am keeping this recipe for the future!!! Pros: Quick recipe Cons: None Read More
Rating: 4 stars
10/06/2012
My first slow cooker recipe! Unless you have these ingredients on hand it does add up to get everything for this. The prep and cooking was fairly involved so took awhile to get things ready to even put in the slow cooker. That said it really has a great flavour which developed and has a bit of bite to it (omit chipotles and/or reduce chili powder if you don't like spice). Leftovers make a great burrito filling or taco salad. Might add some veggies next time. Pros: Delicious versatile adaptable Cons: Somewhat time consuming expensive Read More
Rating: 5 stars
07/09/2012
Try this in your pressure cooker! I have made this before in the slow cooker and like other reviewers agree it was very good. Yesterday I decided to try to try the recipe in my pressure cooker. I speedsoaked the beans and then made the recipe with the same proportion of ingredients the only change being that the beans were mixed in last after cooking the vegetables. I cooked the chili for 12 minutes at high pressure and let the pressure come down naturally. I let the chili sit for about an hour to thicken up. I have to say that the pressure-cooked chili was creamier and had a more intense flavor than the crock pot version. Plus it took about 1.5 hours from soaking the beans to serving much better than waiting around all day long. This will be my preferred method for making this chili from now on. Pros: fast and easy Read More
Rating: 5 stars
06/17/2012
Wonderful! This chili is absolutely delicious! I followed the recipe exactly (using ground cumin and cardamom) cooked on high for about 7 hours and it was perfect. For those having trouble with the beans not getting soft you really need to soak dry beans overnight. The quick soak method may work in a pinch for cooking beans on the stove top but overnight soaking is always best. Cons: a bit time consuming to prep Read More
Rating: 5 stars
03/15/2012
Great chili This chili is awesome! It's a little hot and the heat is the kind that build in your mouth. The mustard seeds give it an interesting texture. I made cornbread to go with it and it was the perfect compliment. Awesome bring-to-work lunch! Pros: easy to make delicious Read More
Rating: 5 stars
02/12/2012
Amazing flavor and it has some nice heat to it. Wow this is an excellent recipe. I added in a teaspoon of sea salt to the recipe and used low-sodium black beans. This is a really spicy chili (has some heat!). The peppers in adobo sauce really add a kick. This recipe is not complete without the sour cream cheese cilantro and lime. The flavor is simply amazing. Pros: Spicy hearty lots of flavor Read More
Rating: 3 stars
01/17/2012
I think it is a pretty straight forward recipe. I did not use the tomatillos. I used a container of cherry tomatoes sliced in half. Only because that is what I had on hand. The black beans do take a while to get soft and I feel using canned would have been easier but I think using dried does help to develop more flavor. I also do think it is necessary to cook the onions and mushrooms in the spices before hand. Full flavored meals need to be layered and I think this is the case here. I did add some salt to heighten the flavors about a half tsp. Also added one roasted poblano pepper. I like my food extra spicy. Finally I added 1/4 cup of wild rice an hour before cooking was complete. Added a lot to it I think. All good recipes need a bit of tweaking here and there. I will definitely make it again perhaps with fresher beans and will use more mushrooms next time. Things like this always get better the next day and making it always gets better the more you make it. Read More
Rating: 5 stars
12/04/2011
THE best chili EVER This chili is more flavorful than any meat chili I made before we went veg! I totally disagree with previous comments about leaving out the tomatillos--they add a nice zing. We've eaten this with corn bread on baked potatoes and as the chili for nachos and it's been a huge hit each time. Even my daughter who hates mushrooms loved it (no I didn't 'fess up!). This recipe is a winner no matter how you serve it... and the best part is walking in the door the day it's in the crock pot and smelling that heavenly aroma! Pros: Amazing flavors Cons: It disappeared way too fast:) Read More
Rating: 3 stars
11/11/2011
Use powdered spices I used whole spices like it said. It didn't say to grind the spices but I wish it did because biting into the whole cardamon leaves a weird flavor. Pros: Good texture easy Cons: Whole spices are weird Read More
Rating: 4 stars
10/31/2011
I thought this chili was WONDERFUL...my husband is a big meat eater but is trying to eat less of it.....he didn't miss the meat in this dish at all. Leave in the crock pot on high for at least 8 hours..it is delicious. Lori Tampa Read More
Rating: 4 stars
10/31/2011
This chili turned out tough for me too the beans did not soften at all and I ended up using my immersion blender to make it into a puree in order to eat it. The mustard seeds were a bit much; I would reduce the amount if (and that's a big IF) I made it again. I make a lot of chili in many different ways plenty of them without tomato and I had high hopes for this. It was disappointing. Black beans are a favorite of mine. I might try it another way cooking the beans alone and then adding in the aromatics in the last hour once the beans are soft. Kate Lino Lakes MN Read More
Rating: 4 stars
10/31/2011
I made this recipe in a dutch oven instead of the slow-cooker. It came out very well. The tomatillos and mushrooms gave it great texture and the flavor was great. Loved it with a lot of lime and cilantro which added a nice freshness. Definitely will make it again! Carolyn CT Read More
Rating: 4 stars
10/31/2011
I made this chili on cold blustery Saturday. It was the perfect meal when coming in from shoveling snow! I started it early in the morning and let the slow cooker "do its thing" all day. It had a smokey flavor from the chipotle peppers (I put in extra!) and smooth and creamy texture from letting the beans cook all day. Another comment said that the beans were hard but I didn't have a problem!I soaked them overnight and added them directly to the pot. Delish! Carissa Cumberland RI Read More
Rating: 4 stars
10/31/2011
I doubt anyone really tried this recipe before posting it. When I followed the recipe (to the letter) all I got was tough beans even though I cooked it 10 hours. Anyone who has cooked beans should know you never put tomato products in until the beans are already cooked. The flavor was good so I'll try it again but I will cook my beans before I add anything else. Val Wood Ogden UT Read More
Rating: 4 stars
10/31/2011
This chili has been and remains one of our household favorites. We love it best on a cold winter's day and the leftovers freeze up well. MMMM! Sarah Essex VT Read More
Rating: 4 stars
10/31/2011
I found this recipe and thought it would be a good alternative to ordinary chili. This recipe exceeded my expectations. I thought it would be pretty good but it was great. We ate it over rice with shredded cheese and sour cream and it was delicious!!! Kelli Brunswick GA Read More
Rating: 4 stars
10/31/2011
I found this recipe very satisfying. The mushrooms gave it a beefy tasty. It is a requested favorite with my friends. Janis Baltimore MD Read More
Rating: 4 stars
10/31/2011
Add sour cream some grated cheese and a shake of salt and this recipe is delicious. This isn't your normal tomato based chili. It is more of a thick and hearty bean soup. Brett Baltimore MD Read More
Rating: 4 stars
10/31/2011
Don't listen to these sourpusses... the chili was absolutely delicious. Made it for dinner with friends and everyone was raving. Perhaps if you are expecting a conventional chili (with meat and tomatoes) you could be disappointed but more open-minded eaters will love it! Anonymous NY NY Read More
Rating: 4 stars
10/31/2011
This was disgusting. I didn't realize what was funny about the recipe until I was making it....no tomatoes! I think a chili recipe that relies on tomatoes and black beans instead of meat would be delicious but this didn't look like chili it didn't taste like chili and we threw it out. Angela Read More
Rating: 4 stars
10/31/2011
I am always interested in slow cooker recipes and I had high hopes for this one because of the interesting seasonings. However I've tried it twice now and was not impressed either time. Will not make it again. Anonymous Somerset NJ Read More
Rating: 4 stars
10/30/2011
The chili turned out great. All I did to the beans was boil for 2 minutes and then set them out for an hour then right to the crockpot it definetly needs more then the 5 hours I did mine for atleast 8. Read More
Rating: 4 stars
10/30/2011
I thought this was pretty boring. Bland watery uninteresting and my boyfriend follows recipes to a T so I know he didn't anything he's not supposed to do (that's what I do when I cook; makes for some weirdo meals!). I wouldn't have given this any stars but I gave it a 1 for its use of tomatillos outside of a salsa. Pretty sure I'll never want to make this again. Terri Lewisburg PA Read More
Rating: 4 stars
10/30/2011
I've made this a few times for my family and I've brought it to several pot lucks. It has always gotten rave reviews and people always ask for the recipe. I do cook it a bit longer. Read More
Rating: 4 stars
10/30/2011
This was a total waste of time and money. Did not like it at all!! Read More
Rating: 4 stars
10/30/2011
Fabulous! Even better the second (and third) days! Read More
Rating: 4 stars
10/30/2011
I made this without cardamom (too expensive) or mustard seed just didn't have it. I really liked the mushrooms! I've been eating it out of my freezer for lunch for weeks. Freezes really well. I don't even notice the tomatillos in the finished version so wouldn't bother next time. It's not exactly "simple" I may forgo some of the prep cooking and just dump it all in and see what happens. Used much more liquid than required kept adding as it got dry and it does need to be cooked longer. I will make it again Read More
Rating: 4 stars
10/30/2011
I followed this recipe to the T and it cooked forever and still the beans seem tough. For all the spices and good things added to this chili appeared flat in flavor. I've downloaded lots of wonderful recipes from this site but this isn't one. Read More
Rating: 4 stars
10/30/2011
I believe the directions for this recipe are wrong. When using the boiling method for the beans you have to boil them for the full hour not just a couple of minutes. I cooked this for almost 24 hours and the beans never got tender because of that. I can't comment on the flavors because it never cooked enough to be edible. Read More
Rating: 4 stars
10/30/2011
I can't speak for what some of these people were doing wrong but this chili is amazing! I came home to a hot crock pot of this after work today and it was exactly what I needed. The beans were cooked perfectly and it was full of flavor. To top it all off it looks like I'll have leftovers for weeks! Read More
Rating: 4 stars
10/29/2011
This was okay but not as spectacular as I hoped. I substituted 5-6 cups of canned rinsed black beans to make it faster and used shiitake mushrooms as I prefer the taste. The spices tomatillos and tomato paste were virtually undetectable so it was a pretty bland though hearty meal. Read More
Rating: 4 stars
10/29/2011
This chili was awesome but you MUST cook the beans before adding them to the chili! I made mine in a crock pot and if you do the same I would recommend reducing the amount of liquid. I didn't but I added some Boca meat to get rid of some of the extra liquid and it tasted great. Also it was originally quite bland so I just added extra spices. Read More
Rating: 4 stars
10/29/2011
My boyfriend and I make this recipe at least once a month in the colder months. It's delicious filling has a wonderful "meaty" texture and freezes well. We always used rinsed canned beans instead of dried. Read More
Rating: 4 stars
10/29/2011
My hubby and I thought this was awesome. Not a traditional tomato based chili but full of yummy flavor. I didn't saute anything just added directly to the pot with my soaked beans and it turned out just fine. I am sure it would be even better with the sauteing etc. I think that most likely anyone that had issues with the beans simply had older beans because no matter how long you try if the bean is too old it will never soften. I used more mushrooms than called for - 12 12oz containers. I cooked mine for 10 hours on low and then it was on warm setting for 2 more. Read More
Rating: 4 stars
10/29/2011
I used 4 cans of black beans versus the dried and it came out fine. I also omitted the tomatillos. Better the next day! Read More
Rating: 3 stars
10/29/2011
Underwhelmed I really wanted to like this but I was kind of underwhelmed. It smelled delicious while it was cooking and a lot of tasty things went into it so I don't really get why it's not better than it is. The stovetop directions called for waaaay too much water. Even after letting it simmer uncovered for an extra hour I still have soup. The heat level is good but it's missing something and I can't figure out what it is. Maybe tomatoes? The tomatillos don't register at all. Honestly I think this might taste better with meat. Pros: Prep time is very quick makes enough to freeze Read More
Rating: 5 stars
10/29/2011
Wonderful recipe - FIVE STARS This has been so great for my weight loss plan of meatless meals (35 lbs so far)! I use 4 cans rinsed black beans and pre-sliced baby bella shrooms so after chopping the tomatillos chipotles and onions and doing the preliminary cooking just add the beans and allow to cook awhile on the stove and it's done! Also I substitute no fat greek yogurt for the sour cream creamy and loaded with protein and low sodium chicken broth. I pair it with brown rice and shredded cheddar or add it to spinach salad with guacamole for lunches. I've been making it every week for months and I eat it all week. Pros: Delicious nutritious low calorie lots of fiber and keeps well Cons: None Read More
Rating: 4 stars
10/29/2011
Made it Easier I made it on the stove with canned black beans as someone else recommended...and I added a jar of Salsa Verde (green salsa) instead of the tomatillos. Made for great flavor and one less thing to chop. Reduced the water to 4.5 cups Pros: Filling and Healthy Read More
Rating: 5 stars
10/29/2011
Follow The Recipe Following the recipe is important to gain the desired results. Lots of spice from the chipotle peppers.The lime and sourcream at the end is the perfect topper! Pros: Flavorful Filling Easy Super Tasty! Read More
Rating: 5 stars
10/29/2011
Wonderful! wonderful rich flavor. I made this on the stovetop never have luck when cooking beans in a slowcooker. The liquid amount needs to be reduced in half. I knew from making black beans many times 8 1/2 cups was waaay too much liquid. 4 is perfect. Other than that I didn't change anything. Using canned will NOT give you the same results as using the dried beans. Delish! Pros: Wonderful rich flavor Cons: too much liquid Read More
Rating: 5 stars
10/29/2011
Yummy! This is a delicious recipe that I will be including in my rotation. I gave it 5 stars which may be unfair since I didn't exactly follow the recipe but it was a collaborative effort between the submitter other reviewers and me:). Still it was delicious and easy to make. Following the advice of some of the other readers and my own ideas I used 3 cans rinsed black beans 1 can tomatoes with chilis one diced sweet potato (since I spied it while getting the onion and it appealed to me) and since I didn't have mustard seed chipotle or tomatillos those were omitted. Still very very nice and I hope to try the original submission soon. Thank you for this delicious chili recipe. Pros: Easy and possibly quick:) Read More