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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.



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

57 Reviews for Slow-Cooker Black Bean-Mushroom Chili

03/15/2012
Anonymous
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!

easy to make, delicious
Comments
02/12/2012
Anonymous
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.

Spicy, hearty, lots of flavor
Comments
01/17/2012
Anonymous

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)

26 comments

Anonymous wrote 2 years 32 weeks ago

How would you know if the

How would you know if the recipe was good or not? You really made something else BASED on this recipe. So I guess you are rating your recipe 3 stars.

12/04/2011
Anonymous
THE best chili EVER

This chili is more flavorful than any meat chili I made before we went veg! I totally disagree with previous comments about leaving out the tomatillos--they add a nice zing. We've eaten this with corn bread, on baked potatoes, and as the chili for nachos, and it's been a huge hit each time. Even my daughter who hates mushrooms loved it (no, I didn't 'fess up!). This recipe is a winner no matter how you serve it . . . and the best part is walking in the door the day it's in the crock pot and smelling that heavenly aroma!

Amazing flavors
Comments
11/10/2011
Anonymous
Use powdered spices

I used whole spices like it said. It didn't say to grind the spices, but I wish it did because biting into the whole cardamon leaves a weird flavor.

Good texture, easy
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