Slow-Cooker Black Bean-Mushroom Chili

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (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.

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 Recipe

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44 Reviews for Slow-Cooker Black Bean-Mushroom Chili

07/09/2012

nightship538

Recommends this recipe

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

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06/16/2012

Anonymous

Recommends this recipe

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.

Comments (1)

26 comments

Anonymous wrote 18 weeks 2 days ago

When I need to use the quick

When I need to use the quick soak method with older beans I add aboout 1 to 2 tsp. baking soda with about 2 cups of beans, then drain the liquid before proceeding with the recipe. It makes the beans creamier and they cook faster.

03/15/2012

Anonymous

Recommends this recipe

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

Comments

02/12/2012

Anonymous

Recommends this recipe

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

Comments

01/17/2012

Anonymous

Recommends this recipe

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.

Comments (1)