Slow-Cooker Black Bean-Mushroom Chili

57 Reviews
From: EatingWell Magazine Winter 2004

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.

Ingredients 10 servings

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  • 1 pound dried black beans, (2 1/2 cups), 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, sliced
  • 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
  • 1/4 cup water
  • 5 1/2 cups mushroom broth, or vegetable broth
  • 1 6-ounce can tomato paste
  • 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges.
  5. Stovetop Variation:
  6. Total: 4 1/2 hours
  7. 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.
  • 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 information

  • Serving size: 1 cup
  • Per serving: 299 calories; 10 g fat(4 g sat); 13 g fiber; 38 g carbohydrates; 18 g protein; 192 mcg folate; 20 mg cholesterol; 5 g sugars; 0 g added sugars; 1030 IU vitamin A; 9 mg vitamin C; 167 mg calcium; 4 mg iron; 413 mg sodium; 722 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 2 1/2 vegetable, 1 medium-fat protein, 1 fat

Reviews 57

July 22, 2015
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By: EatingWell User
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?
July 01, 2015
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By: EatingWell User
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
January 27, 2015
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By: EatingWell User
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.
November 24, 2014
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By: EatingWell User
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!!!
September 20, 2014
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By: EatingWell User
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.
April 14, 2014
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By: EatingWell User
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
February 03, 2014
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By: EatingWell User
This is awesome guys.. try this..
December 12, 2013
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By: EatingWell User
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
October 22, 2013
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By: EatingWell User
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