Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (373 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

Very rich flavour

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.

Recipe needs adjustment

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.

Great healthy stew

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!

Healthy, tasty
Didn't work for me

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. :(

Wonderful flavor. Mt teen says I'm the chili queen. still!

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.

Nice change for a meatless meal.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner