Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (384 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.

"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

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.

Tasty and filling

This is awesome guys.. try this..

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!

Easy, Very Flavorful
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!

Delicious, spicy, easy
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.

easy, cheap

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