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Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (372 votes)

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.



READER'S COMMENT:
"I used 4 cans of black beans versus the dried and it came out fine. I also omitted the tomatillos. Better the next day! "
Slow-Cooker Black Bean-Mushroom Chili

57 Reviews for Slow-Cooker Black Bean-Mushroom Chili

07/22/2015
Anonymous
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?

Comments
07/01/2015
Anonymous
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 :)

Healthy and low-fat
Comments
01/27/2015
Anonymous
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!

Healthy and very filling, tasty start to someone just learning about dried beans.
Comments
11/25/2014
Anonymous

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!!!

Comments
09/20/2014
Anonymous
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.

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