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

Deceptively Delicious

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 :)

Hearty, full of flavor, high in fiber
Yummy & Easy! Will make again!

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 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!!!

Quick recipe

My first slow cooker recipe! Unless you have these ingredients on hand, it does add up to get everything for this. The prep and cooking was fairly involved, so took awhile to get things ready to even put in the slow cooker. That said, it really has a great flavour which developed and has a bit of bite to it (omit chipotles and/or reduce chili powder if you don't like spice). Leftovers make a great burrito filling or taco salad. Might add some veggies next time.

Delicious, versatile, adaptable
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.

fast and easy

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)


Anonymous wrote 2 years 31 weeks 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.

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