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!
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.
55 Reviews for Slow-Cooker Black Bean-Mushroom Chili
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.
I made two alterations to this meal by making it in the dutch oven and then using canned black beans like others had suggested. I was honestly a little disappointed as it was cooking. It didn't smell or even look appetizing! The liquids reduced very quickly which I was thankful for because I like a very thick chili. My fiance and I didn't have high hopes....but then we tasted it and A-MAZ-ING!! This is our favorite chili recipe yet (and I make some very good meat chili). We actually put this on top of our list to make for next years Chili Cook-off.
Don't let the look or the smell throw you off. This is on our favorites list :)
I make A LOT of black bean soups. I had been putting this one off because it had mustard seeds in it, and I thought that was weird. I finally made it, EXACTLY like the recipe. At first I was disappointed because I didn't think it smelled as good as some other soups I made...in fact, I knew it was a failure and that I had wasted a whole crockpot of food. But then we tasted it and we couldn't get enough. Everyone had seconds and the mustard seeds were such a lovely addition to the texture. The tomatillos had a nice tang. I've already had 3 bowls in 2 days and am keeping this recipe for the future!!!