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.
Slow-Cooker Black Bean-Mushroom Chili
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.
52 Reviews for Slow-Cooker Black Bean-Mushroom Chili
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.
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!
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. :(
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.
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