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!
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.
57 Reviews for Slow-Cooker Black Bean-Mushroom Chili
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.
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.
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!
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.